Beef fillet with cognac sauce

Servings: 4

Preparation: 5 minutes

Cooking: 20 minutes

Ingredients

• 4 beef tenderloin medallions
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, chopped
• 1 sprig of thyme
• 30 ml (2 tbsp) butter
• 125 ml (1/2 cup) cognac
• 125 ml (1/2 cup) veal stock
• 60 ml (4 tbsp) 35% cream
• 2 cloves of garlic, chopped
• 4 portions of pan-fried mushrooms
• 4 portions of cooked fries
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center to 200 °C (400 °F).
2. In a hot pan, sear the beef medallions coated in Mycryo butter or in the fat of your choice, 2 minutes on each side. Season.
3. On a baking sheet covered with a silicone mat, place the meat and cook in the oven for 8 to 15 minutes depending on the desired doneness and the thickness of the medallions.
4. In the meantime, in the hot pan, brown the onion and thyme in the butter. Deglaze with the cognac.
5. Add the veal stock, cream and reduce for a few minutes. Check the seasoning.
6. Serve the medallions, accompanied by the prepared sauce and a pan of mushrooms and fries.