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Ingredients
- 4 pieces of filet mignon or surlonge
- 4 tablespoons of black pepper
- 2 tablespoons of butter
- 1/4 cup of Porto (could also use cognac or brandy)
- 3/4 cup of cream 35%
- 2 tablespoons soft butter
Details
Preparation
Step 1
1. Work the pepper in the meat and let stand for a bout 1 hour.
2. Cook the steaks to taste.
3. Throw away the cooking juice and flambé. (optional)
4. Take off heat and pour cream and porto.
5. Serve hot
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