Meni: gg.recipe.menuType.Baked
Beginner
Fillet mignon baked
Sastojci
pepper
1
pinch
Filet mignon
400
g
salt
1
tsp
thyme
1
pinch
rosemary
1
pinch
olive oil
5
tbs
Priprema
- Let the meat rest at room temperature for 1-2 hours before cooking.
- Tie the meat with a string and repeat the tying process along the entire length of the roast every 1.5 - 2 cm. Brush the meat with some oil and season it.
