Cantonese Filet mignon: Submitted by: Jojo | Date Added: 11 Mar 2013
Listed in: Beef

1 small bunch watercress
1/2 pound of tenderloin (225 g)
1 tablespoon. teaspoon Chinese five-spice
1/2 pound of potatoes (250 g)
Salt and black pepper
2 tbsp. teaspoon sesame seeds
1 large egg
2 tbsp. tsp sesame oil
2 tbsp. tablespoons oil
1/2 tsp. teaspoon cornstarch
3 tbsp. tablespoons dry sherry
1 tablespoon. tablespoons of soy sauce

Preheat oven to 175 ° F. Wash and dry the watercress.

Cut the meat into slices 1/2 inch thick. The five-spice powder.

Peel the potatoes, cut into slices 1/2 inch thick and place in a saucepan cover with cold water, add salt and bring to a boil, then cook over point, covered, over low heat, 10 12 minutes.

Toast the sesame seeds in dry, medium heat, shaking the pan. When they are blondes, cool.

Beat egg with salt, pepper and sesame seeds. Heat the sesame oil and 1 tsp. tablespoons oil in a skillet. Pour in the egg and let it spread to obtain a thin omelette. Roll on a plate and cut into strips.

Dissolve the cornstarch in 2 1/2 tsp. tablespoons of cold water and add the soy sauce zérès.

Heat the remaining oil in a skillet, brown the meat 2 to 4 minutes on each side, then remove to a plate and keep warm in the oven.

Pour the cornstarch into the pan and thicken over medium heat, stirring constantly. Return the meat to the pan and it made juice and heat 1 minute.

Arrange potatoes on 2 plates, top with watercress, then the meat and strips of omelette.

Makes 2 servings

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