Ingredients 
| Cheddar and bacon crunchiburger | 1 Unit |
| Beef tenderloin | 80g |
| Italian green bell pepper | 30g |
| Mayonnaise | 20g |
| Perrins Sauce | 5g |
| Cristal hamburger bun | 1 Unit |
| French fries | 120g |
Preparation
- Mix the mayonnaise with the perrins sauce.
- Remove the stem 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 about 40 grams. Season 2 pieces with salt and pepper and grill or fry on both sides on a very strong griddle or frying pan.
- Fry the croissant and drain the excess oil on absorbent paper.
- Lightly toast the bread on the griddle or in the oven. Spread each side with the 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.
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