Beef tenderloin steaks in cognac cream sauce
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Nauda’s fillet steaks are expensive but delicious. A subtle cognac and cream sauce pays homage to the meat’s fine texture. The seasoning gives the sauce a nice tang.
Ingredients for 4
150g fillet x 4 salt and pepper butter and cooking oil; 2 dl cream 1 tsp soy 1/2 tsp black pepper 1 tsp dijon mustard 2 tbsp cognac
Open the fillet steaks an hour before cooking in the room.
Choose a high-sided steak pan that can withstand the heat. Take a generous lämpö.
Butter and oil the pan, not too much, the meat should sear and not boil. Fry the steaks for 2-4 minutes on each side, depending on the thickness. Fry the meat well until tender. The steaks are still cooking in the foil when done. Season both sides with salt and pepper.
When the steaks are cooked on both sides, pour the cognac into the pan, check that there is no flame on the top of the pan, and serve the flame in the pan. When the flames have died down, lift the steaks into the foil to cool.
Mix the cream, soy, pepper and mustard in the pan. Cook for a minute, stirring constantly, until the cream thickens into a sauce. Check the flavour of the sauce.
Set out the beef fillets and pour the cognac and cream sauce over the pan.
At the end of the cooking time, pour the sauce over the beef fillets.
