4 filet mignon medallions (520 g)
1/2 teaspoon salt or to taste
1 pinch of black pepper
1/4 cup butter (50 g)
1/4 cup cognac (60 ml)
1 cup grated Provolone cheese (100 g)
4 filet mignon medallions (520 g)
1/2 teaspoon salt or to taste
1 pinch of black pepper
1/4 cup butter (50 g)
1/4 cup cognac (60 ml)
1 cup grated Provolone cheese (100 g)
Tie the medallions with kitchen twine to maintain their shape
Season the medallions with salt and pepper
In a large skillet, melt the butter over high heat and sear the medallions in batches of two, for 2 minutes per side
Remove the medallions from the skillet, remove the twine, and return them to the skillet
Pour the cognac into a saucer and ignite it by holding it near a flame
Gently tilt the saucer to allow the liquid to catch fire and drizzle it over the meat while still flammable
Wait for the flames to die down, sprinkle the cheese over the medallions, cover, lower the heat, and let the cheese melt (approximately 5 minutes)
Serve immediately
(444 calories per serving)
