Ingredients for 4 people
Preparation
In a skillet, brown the filet mignon with oil, then set them aside.
Then chop your onions, and reduce them in the pan used to brown the tenderloin.
While the onions are slowly reducing, mash the Roquefort cheese in a bowl, and mix in the fresh cream, the parsley and 2 teaspoons of mustard. You can add salt and pepper to your liking.
Then cut two aluminum sheets, and lay them on top of each other perpendicularly. You can put your net on it. Add the cheese mixture and the onions on top, and close the foil tightly.
Bake everything in the oven for 45 minutes at a thermostat of 7 to 220°C
