Tenderloin Alla Voronov

Preparation:

Preparation: Break the two sprigs of rosemary in half and insert each piece obtained in a slice of meat. Then brush each fillet with a thin layer of mustard on both sides. Put the butter in a saucepan on the heat, melt it until it becomes hazelnut-coloured, then place the slices of meat inside and brown them on both sides. Sprinkle a little Worcester on each slice, pepper them heavily and add salt. Then sprinkle them with brandy and, as soon as the distillate is hot, set it on fire. Then add the cream, let the sauce thicken slightly and serve the simmering tenderloin with its gravy.