8 chicken thighs
butter or margarine
salt and black pepper to taste
6 tablespoons of cognac
2 1/2 kilograms of mignon filet
1/2 tablespoon of chopped thyme
1/2 cup of Madeira wine
For the Spanish-style sauce:
1/2 cup of butter or margarine
1/2 cup of all-purpose flour
2 egg yolks of beef broth
1 tablespoon of tomato extract
salt and black pepper
8 chicken thighs
butter or margarine
salt and black pepper to taste
6 tablespoons of cognac
2 1/2 kilograms of mignon filet
1/2 tablespoon of chopped thyme
1/2 cup of Madeira wine
For the Spanish-style sauce:
1/2 cup of butter or margarine
1/2 cup of all-purpose flour
2 egg yolks of beef broth
1 tablespoon of tomato extract
salt and black pepper
Fry, for 3 minutes, the chicken thighs in 3 tablespoons of butter or margarine, stirring well to cook evenly
Season with salt to taste and a pinch of black pepper, then pour half of the cognac over the top, allowing it to flame briefly
Remove the chicken from the pan and reserve the sauce
Make a lengthwise incision in the filet and fill with the chicken thighs
Rub the outside of the beef with butter or margarine, thyme, salt, and black pepper
Place on a baking sheet and bake in a hot oven (220°C) until the beef is tender
Brush with butter or margarine during cooking if necessary
Prepare the Spanish-style sauce: melt butter or margarine in a pan, add flour and stir well
Dissolve tomato extract in beef broth and slowly whisk into the butter mixture while stirring constantly
Season with salt and black pepper to taste and let simmer until slightly thickened
Remove the beef from the baking sheet, place on a hot platter, and pour the remaining cognac over the top
The liquid that remains in the pan, combine it with the pan drippings, sauce, and wine, allowing it to simmer for 2-3 minutes before serving
Garnish the beef platter with lemon slices
Serve immediately.
