Filet mignon in bacon with quail egg

Ingredients

• fillet (beef) - 500 g
• bacon (strips) - 10 pcs.
• quail egg - 5 pcs.
• potatoes (medium) - 2 pcs.
• cherry tomatoes - 6 pcs.
• champignons - 2 pcs.
• vegetable oil - for frying
• black pepper, salt - to taste

Cooking

Step 1

For this recipe, I use the middle part of the tenderloin, it is necessary to cut off the silvery film and small veins from it. Cut into slices about 3-4 cm thick.

Step 2

Wrap a piece of tenderloin in 2 strips of bacon so that it protrudes from the top of the fillet, tie with kitchen string. Do this with every piece.

Step 3

Put prepared fillets on a frying pan heated with vegetable oil, sprinkled with pepper on top. I didn't salt because bacon is salty. Fry the bottoms of the fillets first. Then fry each piece on all sides over high heat.

Step 4

Then put in a frying pan pre-boiled potatoes, cut into slices, cherry tomatoes, champignons, almost until cooked. Send to the oven preheated to 180 ° C for 15 minutes. During this time, the meat will "reach". The main thing is not to overdry! Remove string from each piece.

Step 5

A few minutes before being ready, break a quail egg into each piece, send it to the oven so that the protein grabs a little! Serve immediately!