Filet mignon with poivre gnocchi
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- Filet Mignon Medallions | 6 unit(s)
- Butter | 3 tablespoon
- Sour cream | 1 unit(s)
- Wheat flour | 2 tablespoon
- Black pepper | 0 to taste
- Cognac | 1/2 cup
- Add 1 tablespoon of butter to the skillet and sear the mignon medallions seasoned with black pepper, set aside. Add the rest of the butter, the two tablespoons of wheat flour, the brandy and the cream, stir until it becomes a cream.
In another skillet add the third spoon of butter, a pinch of salt and black pepper and toast the already cooked gnocchi with the mignon and sprinkle the poivre sauce on top.
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