Fillet of Beef Roman Style Recipe
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Fillet of Beef Roman Style

6 slices fillet of beef, cut
about 3/4-inch thick
1/2 c. cognac
1/2 c. heavy cream
1/4 tsp. paprika
1/4 lb. butter
6 slices of bread, cut the
shape of fillet
1 tsp. salt
1/2 tsp. black pepper

Marinate fillets 1/2 hour in cognac, salt and pepper. Dry with towel. Saute in butter until cooked as preferred.

While fillets are cooking, toast bread and butter it. Place toasted bread on a hot serving dish and put a fillet on each slice.

In pan that you have used for cooking the fillets, place the cognac marinade and the heavy cream and cook over medium-high flame for 5 minutes, stirring constantly. Add paprika. Pour over fillets and serve.

Author: Chyrel



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