Beef Fillet in Cognac – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef fillet (s)
- 4 tablespoon oil
- 200 g cream
- 4 cl cognac
- 1 tablespoon pepper - grains
- salt
- pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cut the beef fillet into thick slices and season with pepper, salt and paprika. Heat oil in a pan. Fry the beef fillets in the pan for 3 minutes on each side if you want it bloody. If it only wants pink inside, you have to wait until it sweats a little on each side. Remove the fillets from the pan.
- Deglaze the frying stock with the cognac, add the cream and let everything simmer a little. Stir in peppercorns and season the sauce with salt.
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