Creole-Style Filet Mignon

1. 1

   Chop the pineapple and place it in a bowl with the juice from the can.

2. 2

   Add the clementine segments, making sure to remove any seeds.

3. 3

   Peel and wash the sweet potatoes, then cut them into slices.

4. 4

   In a skillet, heat a little olive oil and brown the meat for 5 to 6 minutes. Season with allspice.

5. 5

   Add the rum and flambe. Remove the meat from the pan.

6. 6

   If necessary, add more oil and saute the sweet potatoes until browned.

7. 7

   Add the pineapple, clementines, and pineapple juice.

8. 8

   Cook for 5 minutes.

9. 9

   Add 15 centiliters of hot water.

10. 10

    Add the veal.

11. 11

    Cover the pot and simmer for 30 minutes.

12. 12

    Remove the meat and cut it into pieces.

13. 13

    Place the meat in a serving dish and arrange the sweet potatoes around them.

14. 14

    Pour sauce on top of meat and potatoes

15. 15

    Serve hot with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.