Medallions of filet mignon in cognac
Medallions of filet mignon in cognac
Medallions of filet mignon in cognac
5
1
Stefano Moraschini
Season the fillets with salt and pepper and brush with mustard.
Hot pan with olive oil, place the tenderloin and dorarlo on the one hand and on the other.
Sprinkle with lemon juice and flambé with the cognac.
Demi-glace and a knob of butter.
Decorate with sauce, fillet, asparagus tips around the medallion and decorate the edge with shredded lemon and parsley.
Calories calculation
Calories amount per person:
1478
Ingredients and dosing for 1 person
License
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