Ingredients 
|
INGREDIENT |
GROSS QUANTITY |
UNIT |
|
Cheddar and bacon crunchiburger |
1,000 |
Unit |
|
Beef tenderloin |
0,080 |
Kg |
|
Italian green bell pepper |
0,030 |
Kg |
|
Mayonnaise |
0,020 |
Kg |
|
Perrins Sauce |
0,005 |
Kg |
|
Cristal hamburger bun |
1,000 |
Unit |
|
French fries |
0,120 |
Kg |
Preparation
- Mix the mayonnaise with the perrins sauce.
- Remove the stalk and cut the green bell pepper in half lengthwise, cut each piece in half. Fry until golden brown. Remove on absorbent paper and season.
- Cut the beef tenderloin into medallions of approximately 40 grams. Season 2 pieces with salt and pepper and grill or fry on both sides.
- Fry the croissant and drain the excess oil on absorbent paper.
FINISH AND PRESENTATION :- Lightly toast the bread on a griddle or in the oven. Spread each side with perrins mayonnaise.
- Place the sirloin medallions, the fried green bell pepper and the bacon and cheddar crunchy burger.
- Serve with a bowl of french fries.
