Tournedos in a cognac fire

Name: Tournedos in a cognac fire
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Shallot; 8 Турнедо из филе телятины (околЈ4,?4.?,4-?-4,4c?H; 2 TABLESPOONS Oil; 1/2 glass pickled green pepper; 200 g Whipped cream; 6 TABLESPOONS Cognac

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

The roast aromas of crispy roasted veal fillet can be easily enhanced by tossing it in burning brandy and a peppery cream sauce

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Shallot
8 Турнедо из филе телятины (околЈ4,?4.?,4-?-4,4c?H
2 TABLESPOONS Oil
1/2 glass pickled green pepper
200 g Whipped cream
6 TABLESPOONS Cognac

Directions

1
Peel and finely dice the shallot. Dab meat dry and season with salt. Heat oil in a pan. Fry the tournedos for about 2 minutes on each side.
2
Remove the meat from the pan, cover and let it rest. Sauté shallot in cooking fat for about 2 minutes, add peppercorns and whipped cream, bring to the boil and simmer gently for about 3 minutes. Put the tournedos back into the pan, sprinkle with cognac and light up immediately. Mashed potatoes and green beans are delicious with it.