Beef Fillet in Wine Sauce

Main Dishes | French cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Beef Fillet in Wine Sauce

Ingredients

Olive Oil - 1 tablespoon
Carrot - 2 pieces
Celery stalk - 0.1 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.