Description
A rich and flavorful dish featuring tender beef fillet cooked in a creamy cognac sauce.
Ingredients
Scale
- 500g beef fillet, sliced into medallions
- 2 tbsp olive oil
- 1 tbsp butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 50ml cognac
- 200ml heavy cream
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season beef medallions with salt and pepper.
- Heat olive oil and butter in a pan over medium-high heat.
- Sear beef medallions for 2-3 minutes per side. Remove and set aside.
- In the same pan, sauté shallot and garlic until softened.
- Pour cognac into the pan and cook until reduced by half.
- Stir in heavy cream and Dijon mustard. Simmer for 2-3 minutes.
- Return beef medallions to the pan. Cook for another minute.
- Garnish with fresh parsley and serve hot.
Notes
- Use high-quality beef fillet for best results.
- Adjust cooking time based on desired doneness.
- Serve with mashed potatoes or steamed vegetables.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 350mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 180mg
Keywords: beef fillet, cognac sauce, creamy beef, French cuisine