Ingredienti
for 2
2 filets mignon
60 g butter
2 tbsp cognac
2 tbsp sherry
125 ml heavy cream
2 tbsp Dijon mustard
salt and pepper
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Ricetta
Heat half the butter in a pan an add the filets on moderatlely high heat. For rare meat, cook 3 minutes on the first side and 2 on the other for a 2-3 cm thick cut. Add a minute per side for a 3-4 cm cut. When done, add salt and pepper, then set aside to rest as you prepare the sauce.
Pour the sherry and cognac in the pan and add the remaning butter. Reduce the sauce until there is about 1 1/2 tbsp left. Pour the cream and simmer until thick. Add the mustard and mix well. It should take a total of about 5-6 minutes to prepare this sauce.
Serve the filets in their sauce on warmed plates.
Notes:
This preparation is also excellent for less noble cuts of meat.
Consider omitting the mustard as a more delicate variation.
Copyright © 2001-2009 Gianmarco Pinton
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