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Beef fillet with tomato cognac sauce

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Ingredients for 2 servings:

  • 2 portions of beef fillet(s)
  • 1 small can of tomato paste
  • 1 cup of cream
  • 2 cl brandy
  • Salt
  • Oil for frying
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat oil in a pan. Season the fillets with salt and pepper. Then fry the fillets in the hot oil until cooked to your desired doneness (medium, well done, etc.). Remove the fillets from the pan and wrap them in aluminum foil. Add the tomato paste to the pan and let it simmer briefly (do not overheat). Now add the brandy. Stir with a whisk. Add the cream, season to taste, and bring back to a boil. This goes very well with quark potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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