Flambéed Filetto alla Voronoff with Cognac Sauce

Filetto alla Voronoff: A Classic Italian Steak Recipe

Category: Main Course
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Ingredients:

Instructions:

1. Prepare the Fillets: Begin by lightly dusting the beef fillets with all-purpose flour. This step ensures that the surface of the fillets will be nicely seared and enhanced by the sauce later on.

2. Melt the Butter: Heat a large, high-sided pan over low heat. Add the butter to the pan, allowing it to melt slowly. While the butter melts, drop in the fresh rosemary sprigs to infuse the butter with its aromatic fragrance.

3. Cook the Fillets: Once the butter has completely melted, carefully add the fillets to the pan. Let the fillets cook for 1-2 minutes on each side, turning them gently with tongs to ensure they are evenly seared. Remove the rosemary sprigs at this point to avoid burning them.

4. Flambé the Fillets: For an exciting touch, carefully add the cognac to the pan. Using a long lighter or kitchen torch, ignite the cognac. Be cautious when doing this, ensuring no flammable objects are nearby. Allow the flames to subside naturally, which will take a few seconds. This step will enhance the fillet’s flavors, giving them a deeper richness.

5. Finishing the Steak: After the flambé, continue cooking the fillets for about another minute, ensuring that the meat remains tender while the sauce thickens. Once the fillets are cooked to your desired doneness, remove them from the pan and transfer them to a warm dish or cover with aluminum foil to keep them hot and prevent overcooking.

6. Prepare the Sauce: In the same pan, without discarding the cooking juices, add the Worcestershire sauce, a few dashes of Tabasco® sauce, and the sweet mustard. Stir gently to combine the ingredients, allowing the sauce to come together and slightly thicken as it heats.

7. Season the Sauce: Taste the sauce and adjust the seasoning with salt and black pepper as needed. The sauce should be flavorful, slightly tangy from the mustard and Worcestershire sauce, with just the right hint of heat from the Tabasco®.

8. Serve the Filletto alla Voronoff: Place the cooked fillets back into the pan, spooning the sauce over them to coat. Decorate the top of each fillet with additional sauce for a visually appealing presentation. Serve hot with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a simple salad.

Tips:

• To enhance the flavor, you can marinate the fillets for 30 minutes in a mixture of rosemary, garlic, and olive oil before cooking.
• For a richer sauce, you can add a splash of heavy cream towards the end of cooking the sauce.
• Serve the steak with a full-bodied red wine, such as a Cabernet Sauvignon, for a perfect pairing.

Nutritional Information (per serving):

Enjoy the flavors of classic Italian cuisine with this indulgent Filetto alla Voronoff! Tender beef fillets are complemented by a luxurious cognac-infused sauce, elevated by spicy Tabasco® and tangy Worcestershire sauce. This dish is sure to impress at any dinner table, combining rich flavors and a bit of theatrical flair with the flambé technique.