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Bonfile (Fillet Steak)

Asia › Turkey
serves 8 1 hr 10 min Medium 17 versions
Gluten-free Dinner Baked Stovetop
Meat Dishes

Bonfile, Versuva Style

One of 17 versions of Bonfile (Fillet Steak). The table below shows how their ingredients differ.

Ingredients

Servings 8 people
  • 1.5 kilogram fillet steak
  • 1 tablespoon oil
  • 16 slice burger cheese
  • 300 gram sandwich ham
  • 1 water glass (200 ml) red wine
  • 2 piece stock cubes
  • 1 tin cream
  • 1 dessert spoon salt
  • 1 teaspoon black pepper

How to make it

Open in kitchen mode
  1. Fry the fillet whole, or cut in half if it does not fit the pan, with 1 tablespoon of sunflower oil until it is brown all over.
  2. The heat must be high; the inside of the fillet should not cook through but stay lightly pink and a little bloody.
  3. Once the frying is done, take the fillet out of the pan and leave it to cool to lukewarm.
  4. Cut the cooled fillet into round pieces 1 cm thick with a very sharp knife.
  5. Arrange the sliced fillets in a largish, lightly greased baking dish.
  6. Put the burger cheese and the sandwich ham on each piece of meat, folding them to fit the size of the meat; the order from bottom to top should be fillet, cheese, ham.
  7. Add 1 glass of red wine and the stock cubes dissolved in a very little water to the pan you fried the fillet in, and bring it to the boil.
  8. Once some of the wine has evaporated, turn the heat down and add the salt and the black pepper.
  9. Whisk the cream in a separate bowl, add it to the pan as well and bring it to the boil once.
  10. Pour the sauce you have prepared over the fillets in the dish.
  11. Keep it in an oven heated to 200 degrees for 20 minutes and serve.
    20 min
Tips

Two pieces go on each plate when serving; 1.5 kg of fillet gives about 15-16 slices.

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Bonfile (Fillet Steak) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Chasseur, with mushrooms base Baked, with vegetables Coriander rolls, with hollandaise File Kervan In apple sauce Kebab Marinated Mushroom rolls Mushroom saute, two pastes Sedef Sultan roll Turkey, in soy sauce Versuva style With Brussels sprouts With creamy potatoes With leek With vermicelli tarator
Ingredient Chasseur, with mushrooms Baked, with vegetables Coriander rolls, with hollandaise File Kervan In apple sauce Kebab Marinated Mushroom rolls Mushroom saute, two pastes Sedef Sultan roll Turkey, in soy sauce Versuva style With Brussels sprouts With creamy potatoes With leek With vermicelli tarator
fillet steak — ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
salt ✓ ✓ ✓ ✓ ✓ ✓ — ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
black pepper ✓ ✓ ✓ ✓ ✓ ✓ ✓ — ✓ ✓ — ✓ ✓ ✓ ✓ ✓ ✓
onion ✓ ✓ ✓ ✓ — ✓ — ✓ ✓ — — ✓ — ✓ — ✓ —
pepper — ✓ — ✓ — ✓ — — ✓ ✓ — ✓ — — ✓ — ✓
butter ✓ — ✓ — ✓ ✓ — — — — ✓ ✓ — — — — ✓
mushrooms ✓ ✓ ✓ ✓ — ✓ — ✓ ✓ — — — — — — — —
flour ✓ — — — ✓ — — ✓ ✓ ✓ — — — — — — —
oil — — — ✓ — — — ✓ — — — — ✓ ✓ — ✓ —
olive oil — ✓ — — — ✓ — — — — — ✓ — — ✓ — ✓
parsley ✓ — ✓ — ✓ — — ✓ — — — — — — — ✓ —
tomato ✓ — — ✓ — ✓ — — ✓ ✓ — — — — — — —
garlic — ✓ — — — — — — — — — ✓ — — ✓ — ✓
margarine — — — — — — — ✓ ✓ ✓ — — — ✓ — — —
cream — — — — — — ✓ — — — — — ✓ — ✓ — —
rosemary — ✓ — — — ✓ — — — — — — — — — — ✓
soy sauce — ✓ — — — — — — — — — ✓ — — — ✓ —
dill — — — — — — — ✓ — — ✓ — — — — — —
egg — — ✓ — — — — ✓ — — — — — — — — —
ginger — — — — — — ✓ — — — — ✓ — — — — —
leek — ✓ — — — — — — — — — — — — — ✓ —
lemon juice — — ✓ — — ✓ — — — — — — — — — — —
meat stock — — — — — — — — — — — — — ✓ — ✓ —
milk — — — — — — — — — ✓ — — — ✓ — — —
sweetcorn — — — — — — — — — — — ✓ — — — ✓ —
water — — ✓ — — — — — ✓ — — — — — — — —
white wine ✓ — — — — — — — — — — — — — ✓ — —
apple juice — — — — ✓ — — — — — — — — — — — —
barbecue sauce — — — — — — ✓ — — — — — — — — — —
basil — — — — — — — — — — — — — — — — ✓
bay leaf — — — — — — — — — — — — — ✓ — — —
beans — — — — — — — — — ✓ — — — — — — —
beef fillet ✓ — — — — — — — — — — — — — — — —
breadcrumbs — — — — — — — ✓ — — — — — — — — —
broccoli — — ✓ — — — — — — — — — — — — — —
Brussels sprouts — — — — — — — — — — — — — ✓ — — —
burger cheese — — — — — — — — — — — — ✓ — — — —
carrot — — ✓ — — — — — — — — — — — — — —
cider vinegar — — — — — — — — — — — ✓ — — — — —
coconut — — — — — — — — — ✓ — — — — — — —
coriander — — ✓ — — — — — — — — — — — — — —
corn oil — — — — — — ✓ — — — — — — — — — —
courgette — — ✓ — — — — — — — — — — — — — —
kaşar cheese — — — ✓ — — — — — — — — — — — — —
ketchup — — — — — — ✓ — — — — — — — — — —
mayonnaise — — — — — — — — — — — — — — — — ✓
minced meat — — — — — — — — — — ✓ — — — — — —
mint — — — — — — — — — — — — — — — — ✓
mustard — — — — — — ✓ — — — — — — — — — —
mustard sauce — — — — — — ✓ — — — — — — — — — —
oregano — — ✓ — — — — — — — — — — — — — —
orzo — — — — — — — — — — — — — — — — ✓
pastırma (air-dried cured beef) — — — — — — — — — — ✓ — — — — — —
pepper paste — — — — — — — — ✓ — — — — — — — —
pine nuts — — — ✓ — — — — — — — — — — — — —
pistachios — — — — — — — — — ✓ — — — — — — —
potato — — — — — — — — — — — — — — ✓ — —
raisins — — — — — — — — — — — — — — — ✓ —
red wine — — — — — — — — — — — — ✓ — — — —
sage — ✓ — — — — — — — — — — — — — — —

Chasseur, with mushrooms

serves 4 45 min

A French classic in which beef fillets sealed in the pan are served with a white wine, mushroom and tomato sauce.

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Baked, with vegetables

serves 6 2 hr 5 min

A baked dish in which a whole fillet is opened down the middle, filled with vegetables and left to rest in the fridge.

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Coriander rolls, with hollandaise

serves 4 1 hr 20 min

A beef dish in which thinly beaten fillet steaks are rolled around a coriander mushroom filling, cooked over charcoal and served with hollandaise sauce.

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File Kervan

serves 4 40 min

Fillet steak cut as a roll, with a sucuk and mushroom filling and kaşar cheese on top; it bakes until the cheese melts.

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In apple sauce

serves 4 25 min

Fillet steak coated in flour and sealed in a dry pan; the sauce is made in the same pan with apple juice and butter.

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Kebab

serves 4 1 hr 10 min

A kebab in which flattened fillet steak is rolled around a vegetable filling and threaded onto skewers; with a rosemary lemon sauce.

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Marinated

serves 12 3 hr 20 min

Meat that rests for 2-3 hours in a marinade of barbecue sauce, mustard and ginger; served with a cream sauce.

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Mushroom rolls

serves 6 1 hr 5 min

Fillet steak rolled around a mushroom filling, first cooked in water and then fried like an escalope before serving.

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Mushroom saute, two pastes

serves 4 1 hr 45 min

A soupy saute in which diced fillet steak is fried with mushrooms and cooked for an hour over a low heat with tomato and pepper paste.

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Sedef

serves 4 45 min

Fillet steak grilled in the shape of a bird's nest, filled with boiled beans and bechamel sauce.

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Sultan roll

serves 1 30 min

A single-serving fillet steak filled with minced meat and Antep pistachios and grilled; fried pastırma on top.

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Turkey, in soy sauce

serves 4 30 min

Turkey fillet cooked in a dark sauce made with soy sauce, cider vinegar and ginger. Ready in half an hour.

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With Brussels sprouts

serves 4 1 hr

Fillet steak served with a garnish of semolina cooked in meat stock, cut into squares and fried.

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With creamy potatoes

serves 4 1 hr 25 min

Fillet steak served with a puree of charred red peppers and a creamy potato gratin.

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With leek

serves 4 50 min

Cubed fillet steak marinated in soy sauce and sesame oil and cooked quickly in a Chinese pan.

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With vermicelli tarator

serves 4 45 min

A vermicelli tarator with walnuts and yoghurt; fillet steak fried in rosemary butter alongside.

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