Beef fillet flambe
6 servings
60 minutes
Beef fillet flambé is an exquisite dish of Russian cuisine that combines tender meat, aromatic spices, and an impressive preparation with cognac flambé. This dish entered the culinary world thanks to European traditions of frying meat followed by igniting it, which enhances its flavor and makes it particularly juicy. During cooking, the meat is sautéed in butter and then infused with rich cognac aroma and spices, creating depth of flavor. The sauce based on Maggi Würze adds richness and spiciness, while rosemary and thyme provide exquisite herbal notes. It is served with a baguette that perfectly absorbs the sauce, making the meal even more complete. This dish is worthy of a festive table and can amaze with its taste and presentation.
1
Melt the butter and fry the fillet for 4-6 minutes. Season with salt and pepper. Add the onion and fry.
- Beef fillet: 5 piece
- Salt: to taste
- Ground black pepper: to taste
- Onion: to taste
2
Slightly warm the cognac, pour it over the meat, and ignite it. Remove the fillet from the pan. Wrap it in foil and keep it warm.
- Cognac: 50 g
3
Heat the pan where the meat was cooked, pour in the cognac and a bottle of Maggi Würze sauce. Reduce by half. Add salt, pepper, rosemary, thyme, and garlic. Strain the sauce.
- Cognac: 50 g
- Maggi Würze Sauce: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Rosemary: to taste
- Thyme: to taste
- Garlic: to taste
4
Serve the fillet drizzled with sauce.