Fillet Medallions With Cognac

Recipe second for 1 people based on Veal - cooking method pan.

Preparation:

Preparation: Season the fillet with salt and pepper and brush it with mustard. Hot frying pan, olive oil, place the fillet and brown it on both sides. Wet with lemon juice and flambé with cognac. Demi-glace and a knob of butter. Decorate with sauce, fillet, asparagus tips around the medallion and decorate the edge with parsley and chopped lemon.

Ingredients:

Ingredients: 1 Veal Fillet Of 200 G - Salt - Pepper - 1 Teaspoon Mustard - Olive Oil - Lemon Juice - 1 Knob Butter - For Garnish: - Asparagus Tips - Shredded Parsley - Shredded Lemon

May 12, 2023 | Letture: 127 | Categorie: Second | By: Admin

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