Filet Mignon and Ham Pili-pili Mustard

Preparation

1. 1. Open the filet mignon in half.

2. 2. Brush the interior with 4 teaspoons of Pili-Pili pepper mustard.

3. 3. On top, place your slices of ham.

4. 4. Close the filet mignon and tie it with food string. Brush with olive oil, season and place in a baking dish.

5. 5. Mix the broth with 2 teaspoons of Pili-Pili mustard and 2 tablespoons of olive oil. Pour everything into the dish around the filet mignon.

6. 6. Peel the shallots, cut them in half lengthways and place them in the dish.

7. 7. Bake for 20 minutes cooking at 200 ° C and water regularly.

8. 8. Take out of the oven, wrap it in a sheet of aluminum foil and let stand for 10 min.

9. 9. Collect the sauce stock and the candied shallots that you keep warm in a gravy boat.

10. 10. Cut the thread of the filet mignon, slice it and serve on a salad of your choice and pour a little sauce on top.

11. 11. Sprinkle some chopped chives.