Creole-Style Filet Mignon

Creole-Style Filet Mignon


If you want to make a sweet and savory dish that tastes like it came from a five star restaurant, then try this recipe for Creole Filet Mignon. It combines sweet citrus fruits with sweet potatoes, rum and veal cutlets. This dish also looks amazing when it is presented in the serving dish. When you are carrying the dish to the table and you see their faces, you will know you did something right. Serve this dish hot with your favorite rice for a complete meal.


450 grams veal cutlets
1 can pineapple
3 clementines
3 sweet potatoes
2 teaspoons allspice
3 tablespoons rum
olive oil


1Chop the pineapple and place it in a bowl with the juice from the can.
2Add the clementine segments, making sure to remove any seeds.
3Peel and wash the sweet potatoes, then cut them into slices.
4In a skillet, heat a little olive oil and brown the meat for 5 to 6 minutes. Season with allspice.
5Add the rum and flambe. Remove the meat from the pan.
6If necessary, add more oil and saute the sweet potatoes until browned.
7Add the pineapple, clementines, and pineapple juice.
8Cook for 5 minutes.
9Add 15 centiliters of hot water.
10Add the veal.
11Cover the pot and simmer for 30 minutes.
12Remove the meat and cut it into pieces.
13Place the meat in a serving dish and arrange the sweet potatoes around them.
14Pour sauce on top of meat and potatoes
15Serve hot with rice.
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