The fillets are seared in the pan with salt and pepper. They are flipped (only once) and a little butter and a splash of brandy are added on top. Allow a golden crust to form.
Brown the flour in the butter and whisk for 1 minute.
Add the cup of water with the powdered consommé (ideally a bit warm) and stir until it boils over low heat, constantly stirring to prevent lumps from forming.
Add the Worcestershire sauce and then a bit of cognac or brandy. Finally, add freshly ground pepper.
To serve, place the cooked fillets and drizzle with the hot sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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