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Recipe details
Rolled omelette with filet mignon and Parmesan
A savory individual rolled omelette filled with thinly sliced seared filet mignon and finely grated Parmesan. A quick dinner idea, ready in 25 minutes.
≈ 211 kcal/100 g · ≈ 582 kcal/serving
25 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
filet mignon100 g
large eggs3 pcs
finely grated Parmesan20 g
cooking oil5 ml
salt1 g
black pepper0.5 g
Cookware and utensils
8-inch nonstick skillet
cutting board
chef's knife
mixing bowl
fork
spatula
instant-read thermometer
Directions
01
Pat the filet mignon dry and season it with half the salt and pepper.
Products
filet mignon — 100 g; salt — 1 g; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Whisk the eggs with the remaining salt and pepper in a bowl.
Products
large eggs — 3 pcs; salt — 1 g; black pepper — 0.5 g
Action
Whisk
Time
2 min
Temperature
Room temperature
03
Heat the oil in the skillet over medium-high heat.
Products
cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
04
Sear the steak for 2 minutes on each side
Products
filet mignon — 100 g
Action
Sear
Time
3 min
Temperature
63°C/145°F internal temperature
05
cook it until its center reaches 63°C/145°F
Products
filet mignon — 100 g
Action
Sear
Time
3 min
Temperature
63°C/145°F internal temperature
06
Rest the steak for 3 minutes and slice it thinly.
Products
filet mignon — 100 g
Action
Rest and slice
Time
3 min
Temperature
Warm
07
Pour the eggs into the skillet and cook until the surface is nearly set.
