Filet mignon with chicken

Clean the filet mignon, season with salt and pepper and fry on all sides. Let the meat rest. At this time cut the chicken breast into pieces and process it very fine. Season with salt, add a third of cream and a little pistachio to taste. To make the most beautiful aspect, pre-cook the kale leaves and cool with ice.

Assembly: Prepare a large layer of plastic wrap on the table, open a sheet or two of cabbage on top and add a thin layer of processed chicken (farce in French). Put the Filet Mignon on top and roll everything up. Close tightly with plastic wrap and let rest for 30 minutes in the refrigerator.

To serve, cook for 15 minutes in boiling water, remove only the plastic wrap and bake for another 10-15 minutes in the oven at 180ºC. Cut into slices of approximately 2 cm and serve immediately with the desired accompaniment. In Germany, it is customary to serve with sauteed vegetables or Spätzle pasta.