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Filet in creamy coffee sauce
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- High rump steak (or filet mignon)4 unit(s)
- Salt and Black Pepper to taste
- Olive oil2 tablespoon
- Butter2 tablespoon
- Garlic (clove)2 unit(s)
- Rosemary (branch)1 unit(s)
- Thyme (branch)1 unit(s)
- Cognac1/4 cup
- Strong brewed coffee1/2 cup
- Fresh cream1 cup
- Chopped Parsley1 tablespoon
- Cold butter1 tablespoon
- for meat Season the steaks with salt and pepper. Heat a pan with the oil and 2 tablespoons of butter and when it is very hot, add the meat. Also place the garlic and herbs in direct contact with the bottom of the pan.
- Grill steaks approximately 5 minutes each side over medium/high heat. When done, don't wash the skillet, just remove the steaks.
- for the sauce Heat the skillet again until it starts to sizzle. To flambé the pan, with the help of a ladle, add the brandy to the skillet. This process will deglaze, that is, release from the bottom all the flavor of the steak that was grilled in it, however, with the heat, the brandy catches fire, and brings more flavor to the sauce.
- When the fire goes down, add the strong coffee and wait for it to boil. Lower the heat and heat and add the fresh cream. Let the sauce reduce (thickened) for about five minutes, adjust salt and pepper. Strain the sauce.
- Turn off the heat, and add 1 tablespoon of cold butter, to make the sauce more shiny and velvety. Finish with the chopped parsley and drizzle over the grilled steaks.
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