Beef filet Voronoff
==================== 2024-12-25


Comment: Beef fillet with mustard cream sauce. Remember that the meat will cook a little more when it is returned in the sauce to reheat. You can flambé the meat before putting it aside to prepare the sauce, or you put the meat aside and deglaze the pan with cognac before making the sauce. This is the method I used.

Inspired by: Filetto alla Voronoff - Beef Fillet Voronoff
and: Filetto alla Voronoff

2 persons

Ingredients:
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2 beef fillets ~2 to 3 cm thick
1.5 dl full cream
0.5 dl cognac
1 small sprig of rosemary (not more, rosemary is quite powerfull)
1 tblsp mustard (dijon)
butter, EVOO
S + P


Preparation:
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Heat a pan with butter and a little EVOO.
Cook the filets 1 to 2 minutes according to taste and thickness per side, turning 1 or 2 times.
Add a little salt.
Add the cognac and flambé.
Season with pepper and reserve the meat (covered). Let the pan cool a little.
In the pan, put the rosemary, add the cream, 1 tbsp of mustard, deglaze, stir and let thicken slowly (~10 minutes).

Remove the rosemary.
Return the meat to the pan, reheat without boiling, coating the meat with the sauce, serve immediately.