Butter Cutlets

In a small skillet, melt the butter over low heat

Transfer to a bowl and let it rest for a few minutes

Place the clarified butter in a large frying pan and discard the lecithin deposits at the bottom of the bowl

Fry the filet cuts in hot oil until golden brown on both sides

Transfer to a baking dish, season with salt, cover, and keep warm over boiling water

Prepare the sauce: in the same skillet with the leftover frying oil, add cornstarch, cognac, and red wine

Stir constantly over medium heat until boiling

Cook for 1 minute

Baste the reserved filet cuts with this sauce and serve hot

356 calories per serving