"3/4 cup butter"
"1 tablespoon olive oil"
"2 medium onions, thinly sliced"
"2 cloves garlic, minced"
"2 tomatoes, peeled and seeded, cut into cubes"
"1 pound beef fillet, trimmed"
"1/4 teaspoon ground cinnamon"
"Salt and pepper to taste"
"For flambéing"
"1/4 cup cognac"
"To garnish"
"Chopped fresh parsley to taste"
"3/4 cup butter"
"1 tablespoon olive oil"
"2 medium onions, thinly sliced"
"2 cloves garlic, minced"
"2 tomatoes, peeled and seeded, cut into cubes"
"1 pound beef fillet, trimmed"
"1/4 teaspoon ground cinnamon"
"Salt and pepper to taste"
"For flambéing"
"1/4 cup cognac"
"To garnish"
"Chopped fresh parsley to taste"
Cut the meat into thin strips and reserve
In a large skillet, sauté the onion and garlic in half of the butter until golden brown. Reserve
In another skillet, heat the remaining butter and olive oil over high heat
Add the meat and cook until browned
Transfer to the skillet with the onions and stir to combine
Cook for 1 minute
Add the tomatoes, salt, pepper, and cinnamon
Stir to combine
Place the cognac in a shell, light it on fire, and pour it over the meat
Sprinkle chopped parsley over the dish when serving.
