4 filets of filet mignon, each 360g
Salt and pepper to taste
Melted butter
1/2 cup of cognac
2 tablespoons of finely chopped green onion
1 tablespoon of chopped parsley
4 filets of filet mignon, each 360g
Salt and pepper to taste
Melted butter
1/2 cup of cognac
2 tablespoons of finely chopped green onion
1 tablespoon of chopped parsley
Select the steak carefully, as it should be free of fat and fibers
Pound each filet until it's nice and thin
Season with salt and pepper just before cooking
Place enough melted butter to cover the bottom of the skillet
Allow the butter to heat up
Sear the steaks quickly on both sides
Aquify the cognac, pour it over them, and ignite
Remove the steaks to a platter
Add a little more butter to the skillet, along with the green onion and parsley; sauté lightly
Mix well and spoon over the steaks
Dish out 4 portions.
