This delicious recipe for filet mignon in pepper sauce is very easy to prepare and is accompanied with the puree of potatoes with parmesan.
Learn more about Veronica Lepiavka
Ingredients6 portions
Preparation
The fillets are roasted in the pan with salt and pepper. They are turned over (only once) and on top they put a little butter and a splash of brandy. Allow a golden crust to form.
Brown the flour in the butter and stir with a balloon whisk for 1 minute.
Add the cup of water with the consommé powder (ideally it is a little hot) and stir until it boils over low heat, constantly stirring so that no lumps are formed.
Add Perrins sauce and then add a little cognac or brandy. Finally add the freshly ground pepper.
To serve, place the steaks already cooked and bathe in the hot sauce.
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