1 kg of filet mignon, cut into cubes
4 cloves of garlic, minced
1/2 cup of red wine
2 tablespoons of butter
1/2 tablespoon of Worcestershire sauce
1 and 1/2 cups of cognac
1 diced onion
1 and 1/2 cans of heavy cream
Salt and oil to taste
1 kg of filet mignon, cut into cubes
4 cloves of garlic, minced
1/2 cup of red wine
2 tablespoons of butter
1/2 tablespoon of Worcestershire sauce
1 and 1/2 cups of cognac
1 diced onion
1 and 1/2 cans of heavy cream
Salt and oil to taste
Season the meat with garlic and salt
Soak it in red wine for two hours
Melt butter in a pan, then add the meat without the wine
Brown the meat high heat, then add Worcestershire sauce
Add cognac and flambé
Remove from heat and set aside the meat and sauce separately
Sauté the onion in oil and add the reserved sauce
Stir and add heavy cream
Heat gently, but do not let it boil
Serve immediately
