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Flambé beef fillets with cognac, cream sauce

Flambé beef fillets with cognac, cream sauce

Main dishes

“Brazilian-style refined steaks”: Thick slices of beef tenderloin, seared and flambéed with cognac, and topped with a cream sauce made in the pan, served …

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Recipe from Atoj, Rotlimena, adapted by Recette de cuisine · · updated on

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These refined steaks can be prepared in just 15 minutes: seared in butter, flambéed with cognac, and then covered in a cream sauce made in the same frying pan. In Brazil, they are typically served with pre-cooked French fries.

Ingredients and directions

  • Prep time10 min
  • Cook time15 min
  • Total25 min
  • DifficultyEasy
  • Cooking methodfrying pan
  • Gluten-free

Ingredients

4 people
  • $0.21
  • $0.16
  • $3.67
  • $0.03

Directions

  1. Lightly score the steaks to allow the seasoning to penetrate, then season with salt and pepper. ≈ 2 min
  2. Cook them in 2 tablespoons of margarine, flambé them with cognac, and remove them from the frying pan.
  3. Arrange them in a serving dish and keep them warm. ≈ 2 min
  4. In the same frying pan, add 1 tablespoon of margarine and the cream. Taste, and add salt if needed, and mix well.
  5. Pour the sauce over the steaks and serve with French fries.

Equipment

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Before you start

Ingredients

  • 4 thick slices of beef tenderloin
  • 1 teaspoon of pepper
  • 3 tablespoons of margarine (or butter)
  • One small glass of cognac
  • salt
  • 4 tablespoons of cream
  • French fries, for serving

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