Daer Yaniv
Well the way I like to make nice piece of meat at home goes like this:
- Rub the 2 nice chunks of beef you have with sea salt (rough salt) and some crashed fresh paper, both sides of the meat.
- Hit a heavy pan with nice amount of butter, something like 50 grams. Let the butter to melt and wait until it becomes brown.
- Now is the time, place the steaks in the pan, give each side 1 minute just to “close” the meat from the out side, so the juice will stay inside the meat.
- The fun part, take a ladle fill it half way with a good old cognac, hit it above the direct fire of the stove (be careful) now tilt the ladle a bit to the fire and let it burn. Now pour the fire and the cognac on the meat, yes there is going to be nice flame for 2 seconds, its good.
- Continue cooking to the temperature you like, personally for fillet I wouldn’t go over medium rare, since the meat has little fat and it is very tender, and u don’t want to lose the juiciness of the meat.
Take out the meat, and now we are adding to the pan some heavy cream. Stir well with the rest of the liquids that are in the pan, add some more fresh crashed paper. Kip stirring until the sauce become thick.
Place the steaks on a nice plate and pure the sauce on the meat.
Good wine and enjoy.