4 filet mignon medallions (520 g)
1/2 teaspoon of salt or to taste
1 tablespoon of black pepper
1/4 cup of butter (50 g)
1/4 cup of cognac (60 ml)
1 cup of grated provolone cheese (100 g)
4 filet mignon medallions (520 g)
1/2 teaspoon of salt or to taste
1 tablespoon of black pepper
1/4 cup of butter (50 g)
1/4 cup of cognac (60 ml)
1 cup of grated provolone cheese (100 g)
Tie the medallions with kitchen twine to prevent them from losing their shape
Season the medallions with salt and black pepper
In a large skillet, melt the butter over high heat and sear the filet mignon medallions, two at a time, for 2 minutes on each side
Remove the medallions, remove the twine, and return them to the skillet
Pour the cognac into a saucer and flambé it over the burner flame
Tilt the saucer slightly so the liquid catches fire and pour it still blazing over the meat
Wait for it to burn out, then sprinkle the grated cheese over the filet mignon, cover, reduce heat and let it melt (about 5 minutes)
Serve immediately
444 calories per serving
