Description
A tender beef fillet cooked to perfection and served with a rich cognac cream sauce.
Ingredients
Scale
- 500g beef fillet
- 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 black pepper to taste
- Fresh parsley for garnish
Instructions
- Season the beef fillet with salt and black pepper.
- Heat olive oil in a pan over medium-high heat.
- Sear the beef fillet on all sides until browned, then remove from the pan.
- Reduce heat to medium, add butter, shallot, and garlic. Cook until softened.
- Pour in cognac and let it simmer for 1 minute.
- Stir in heavy cream and Dijon mustard. Cook until the sauce thickens.
- Return the beef fillet to the pan and coat with the sauce.
- Slice the beef fillet and serve with the cognac cream sauce.
- Garnish with fresh parsley.
Notes
- Let the beef rest for 5 minutes before slicing.
- Use high-quality cognac for the best flavor.
- Adjust salt and pepper to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 180mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 145mg
Keywords: beef fillet, cognac cream sauce, French recipe