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Filet au poivre
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Filet mignon medallion4 unit(s)
- Black pepper or freshly ground pepper mix1 tablespoon
- Salt to taste
- Rosemary (branch)1 unit(s)
- Thyme (branch)1 unit(s)
- Garlic (clove)2 unit(s)
- Butter3 tablespoon
- Olive oil2 tablespoon
- Cognac50 ml
- Port wine (optional)50 ml
- Fresh cream2/3 cup
- Season the medallions with salt to taste.
- Grind the pepper mix (or black pepper) on a plate and pass the top and bottom of the fillets over them forming a crust. • Heat a skillet over high heat for 3 minutes. When hot, drizzle with oil and add the fillets. Brown on each side.
- Add the rosemary and thyme sprigs, 2 lightly crushed unpeeled garlic cloves, and 2 tablespoons of butter.
- As soon as the butter has melted, tilt the pan and, with the help of a tablespoon, water the fillets.
- Let's flambé the fillets. For this, with the help of a ladle, place the brandy in the skillet with the fillets. Tilt the skillet so that the side is close to the flame of the fire. At that moment, flames will rise in the frying pan.
- • As soon as they go out, remove the medallion, and let it rest while you prepare the sauce. • Add fresh cream. Mix well to loosen the “bottom” of the pan. Also add the port wine (optional). Hit the salt. Grind some more pepper to taste or add green pepper. • Turn off the heat, and add 1 tablespoon of cold butter, mixing well until it melts. This will make the sauce more velvety.
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