2 slices Swiss cheese
1/3 cup chopped onion
1 cup chopped celery
1 (8 ounce) can whole celery soup
1 (2.5 ounce) can diced tomato with juice
1 (4 ounce) can thinly sliced mushrooms
1 (14 ounce) can diced tomatoes with juice
1 (4 ounce) can tomato paste
1/2 cup mayonnaise
Thread the Swiss cheese through the patties of the beef tenderloin. Brush egg yolks over the cheese, then sprinkle with celery, tomato and diced tomatoes.
Dredge the whole steak in egg yolk mixture. Heat a small amount of olive oil in a large skillet or non-stick skillet over medium-high heat. Brown steak in pan drippings. Adjust seasoning to taste. Fry steak on 2 or 3 sides until browned.
Remove skillet from heat and add water to pan to cover. Cook meat for 5 minutes on each side, then turn once. Cook 3 minutes more, flipping sides. Fry 5 minutes longer for medium rare.
Remove skillet from heat; stir in mayonnaise. Sautee steak and tomato mixture for 2 minutes, then stir in mayonnaise.
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