Beef Filet with Cognac ingredients:
500 g of beef (fillet),
250 g of macaroni,
2 dl cognac,
100g of butter,
1 spoon of capers,
salt and pepper to taste.
Beef Filet with Cognac method of preparation
Cut the meat into sticks and fry in hot butter until golden brown. Add salt, pepper and cognac. Simmer on low heat. During this time, cook the macaroni, drain and place in a serving bowl, then pour over the meat and cognac juice and garnish with capers.
Steaks in red wine
- 1 kg of steak
- 2 dl of red wine
- 2 onions
- 1 dl of oil
- 100g of butter
- 25g of coarsely ground pepper
- pinch of sugar
- 20g of salt
Cut the steak into thicker pieces and fry in a pan. Do not pierce with a fork so that the juice from the meat does not leak out.
First chop the onion and fry it in oil and butter, add salt, pepper, sugar and wine. Let it boil for 2 minutes. Pour over the steak and serve.
