Credit goes to Larousse Gastronomique for the recipe. This is a luxurious dish and not cheap to make. Buy good filet beef and it will not disappoint.
- 600g Fillet Beef
- 1 x Carrots
- 5 x Onions, sliced in rings
- 300 g Button mushrooms, thin sliced
- 300 ml Double Cream
- 250 ml White Wine
- 2 tbsp Cognac
Cut filet beef into thin strips. Place in a dish with some sliced onion, sliced carrot, and thyme. Cover with 250ml white wine. Cover and leave to marinade for a few hours. Then remove the beef and strain the marinade. Add marinade to a pan and reduce by half then set aside.
Sauté the onions in olive oil in a hot pan until light brown. Remove to a plate. Sauté the mushrooms in olive oil in a hot pan until light brown. Remove to plate.
Sauté the beef in butter in a hot pan. Turn the beef after a minute. Add the cognac and flambe. Cook of a maximum two minutes so it remains pink in the middle. Remove the beef to a plate along with juices.
To finish the dish. Add the mushrooms and onion to the pan. Add the reduced marinade. Add the beef juices. Add the cream and reduce over a high heat and 3 or 4 minutes or until the sauce thickens. Add salt and pepper and stir in. Lastly, add the beef and heat for a further minute.
Add parsley and serve with some basmati rice.