Fillet Vascongado Recipe


Main Ingredient


 Beef fillet2 1⁄2 Pound (1.1 Kilogram)
 Butter1 1⁄2 Ounce (40 Grams)
For the topping
 Spanish onions2
 Button mushrooms6 Ounce (175 Grams, Small Ones)
 Smoked sausage/Cooked ham4 Ounce (100 Grams)
 Butter1 Ounce (25 Grams)
 Freshly ground black pepper To Taste
 Olive oil1 Tablespoon
 Salt To Taste
 Chopped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3843 Calories from Fat 2679

% Daily Value*

Total Fat 299 g459.9%

Saturated Fat 121.8 g609%

Trans Fat 0 g

Cholesterol 990.3 mg330.1%

Sodium 1739.7 mg72.5%

Total Carbohydrates 38 g12.7%

Dietary Fiber 7.6 g30.5%

Sugars 16.2 g

Protein 249 g497.3%

Vitamin A 86.1% Vitamin C 106.6%

Calcium 39.2% Iron 109.9%

*Based on a 2000 Calorie diet


Put the meat into the roasting tin, melt the butter and brush a little over the meat.
As this is such a tender joint, it should be roasted as temperature A on the previous page.
Baste the fillet with the rest of the butter during the cooking time, or cover the meat with buttered foil and add a further 10 minutes to the total cooking time.
It is not necessary for this particular joint to brown, as it is topped with the savoury mixture.
While the meat is cooking, prepare the topping.
Peel and thinly slice the onions and separate into rings.
Wipe the mushrooms.
Remove the stalks and chop them finely but leave the caps whole.
Slice the sausage or chop the ham.
Heat the butter and olive oil in a pan and cook the onion rings until nearly tender, but do not allow them to brown.
Add the mushrooms, with the chopped stalks, the sausage or ham and cook for a few minutes.
Add the seasoning and parsley.
To serve, cut the meat into thick slices and top with the onion mixture.
Serve with the usual fairly thin gravy.