Beef Fillet in Wine Sauce
Main Dishes • French
Description
Beef Fillet in Wine Sauce
Ingredients
- Olive Oil 1 tablespoon
- Carrot 2 pieces
- Celery stalk 0 oz
- Onion 1 head
- Cognac 3 tablespoons
- Muscat Wine 3 cups
- Red Wine Vinegar 1 cup
- Veal broth 3 cups
- Ground Black Pepper to taste
- Lamb Neck Fillet 4 pieces
- Coarse Salt to taste
- Butter 2 tablespoons
Step-by-Step Guide
Step 1
Peel and coarsely chop the carrots, celery, and onion. Place a heavy pot over medium heat, heat 1 tablespoon of olive oil, and sauté the carrots, celery, and onion.
Step 2
Add the cognac and carefully ignite it with a long match. When the flame goes out, pour in the vinegar, wine, broth, and add 1 tablespoon of pepper. Reduce the heat and simmer for 1.5 hours until 3/4 of the sauce has evaporated. Strain the sauce and set aside.
Step 3
Meanwhile, season the fillets with salt and pepper. In a heavy skillet, heat 1 tablespoon of olive oil over high heat.
Step 4
Sear the meat for 7 minutes on each side. Transfer the cooked meat to plates. Reduce the heat to medium, pour the sauce into the skillet, add the butter, and stir.
Step 5
Drizzle the sauce over the meat and serve. Enjoy your meal!
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