Filet mignon 140g lettuce, flour, eggs 1 bread flour, spinach leaves, 4 slices of olive oil 1 tablespoon of diced cream, 3 tablespoons of chopped green onion 1 tablespoon of flour 1 tablespoon of milk 100ml of cheese, and 40g of sugar.

working methods

1

Prepare white batter and melt the cream in a pan.

2

Add onion and stir-fry until fragrant.

three

Add flour and stir-fry for five minutes.

four

Slowly add milk, stir into paste (about 5 minutes), season and filter.

five

Add shredded cheese, sage and boiled eggs while they are hot.

six

Stir well and refrigerate for later use.

seven

Cut the tenderloin into thin slices about 0.5 cm. Slightly flatten and soak in marinade for 30 minutes to taste.

eight

Smooth the marinated meat slices, add spinach and roll them up with white batter.

nine

Dip flour, egg liquid and bread flour in turn, and fry in a pan until golden and crisp.

10

Put olive oil, lettuce and fried cheese rolls on the plate.

1 1

Serve.