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- Ingredients
- Recipe
- Clean Filet Mignon1 kg
- Salt and pepper to taste
- Chopped Onion200 g
- Minced garlic30 g
- Dijon mustard1 tablespoon
- Worcestershire sauce1/2 cup
- Cognac1 cup
- Fresh cream1 l
- Roti sauce or see the simple bottom-of-the-pot sauce tip200 ml
- Vegetable oil50 ml
- Butter100 g
- Bay leaf1 unit(s)
- Thyme to taste
- Cut the filet into 4 pieces of 250 g Beat the pieces until they form a high steak, about 3 cm. Season with salt and freshly ground black pepper; Reserve.
- In an iron skillet, sear the meats until it acquires a very intense crust; Reserve.
- At this point you decide whether to use the roti sauce (recipe coming soon) or make the “simple” sauce from the bottom of the pot published in my tips! In the case of the simple sauce, just add the tip now.
- In the same skillet, add the butter, garlic, onion, 1 bay leaf and a twig of thyme, saute well.
- Add the mustard, and sauté well, add the cognac and flambé the skillet;
- When the flame goes out, add the Worcestershire sauce, the cream and the roti sauce (or the simple sauce tip)
- Let the sauce reduce, and when it reaches the desired point, add the meat that was reserved and the juices that flowed from it.
- Serve with white rice and fries
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