Venezuelan Filet Mignon?

Unlike the rest of the world's gastronomic slopes, the strength of Venezuelan gastronomy has been the seasoning, taste, joy, and love transmitted through the most common dishes within the country, however, could be confused or misinterpreted as copies of French, Italian, American cuisine, among others. Although it has a merely aesthetic resemblance, the taste that Venezuelan cuisine leaves on the palate is something characteristic of love for the kitchen and for loved ones.

Next, the recipe prepared for this occasion resembles one of the European gastronomy; but the taste, the variety and the explosion of characteristic flavors of the Venezuelan Land make of this dish a marvel; for something this recipe is to fall in love with Creole flavor.

Ingredients

• 150gr ground pork
• 150gr of ground beef
• Frying oil
• 3 cloves crushed garlic
• 3 sweet chilies
• Chopped olives
• Marinade to taste
• 1 finely chopped onion
• 2 tomatoes
• 2 eggs
• 4 ripe plantains
• Oregano, spring onion
• Worcestershire sauce
• Salt & pepper
• Cheese to taste

Preparation

First, peel and cut into long slices along the length of the bananas. Fry in oil until golden brown. Still hot, form circles joining the ends with the help of chopsticks and set aside. Saute the onion and garlic in a hot frying pan with a little oil. Season the meats and add to the onion along with the Worcestershire sauce to taste while stirring. In a blender, process the tomatoes, sweet pepper, chives, oregano and add to the meat, mixing well. Add the olives, mix and let dry a little. Beat the eggs and add them to the meat, salt, and pepper, and mix until the eggs curdle. Serve by stuffing the banana circles with the meat and crushing the stuffing a little to compact. Cover with cheese or white sauce and enjoy.

• Sauteed meat can go with ingredients to taste
• Can be made with meat at sauce without problems
• Can be taken to the oven for 5 – 10 minutes to gratin

I Hope That You Enjoyed This Recipe