1 cup grated provolone cheese (100 g)
1/4 cup butter
1/4 cup cognac
1/2 teaspoon salt
4 filet mignon medallions (520 g)
1 sprig of thyme
1 cup grated provolone cheese (100 g)
1/4 cup butter
1/4 cup cognac
1/2 teaspoon salt
4 filet mignon medallions (520 g)
1 sprig of thyme
Tie the filets with kitchen twine to maintain their shape
Season them with salt and pepper
In a skillet, melt the butter over high heat and sear the filets, two at a time, for 2 minutes per side
Remove them, remove the twine, and return them to the skillet
Heat the cognac in a metal cup over medium heat
Tilt the cup slightly to allow the liquid to ignite and pour it over the meat while still on fire
Wait for it to burn out and sprinkle the cheese over the filets
Cover, reduce the heat, and cook for 5 minutes or until the cheese melts
Transfer to a serving dish and serve.
