How to make
Rub the beef fillets (room temperature) with black pepper and seal them in a pan with two teaspoons of olive oil over high heat. A maximum of one minute on each side is enough. Always put the meat on the heat, only when the pan is well heated and do not salt it.
Wrap the sealed meat in aluminum foil and in the same pan pour the remaining olive oil and brandy - reduce the heat. Add the onion (cut into strips) and the pears - cleaned and cut into bulky pieces.
Pour the wine, add salt and a clove of garlic - pressed or grated.
Cook until the wine is reduced and pour the water with 1/2 cube of broth in it. If you want, you can add more fluid.
Place the fillets on top and cover them with a lid. Leave everything to stew for 20 minutes over medium to low heat.
The meat must be almost completely covered with liquid, otherwise it will dry out.
Sprinkle with parsley, turn off the heat and leave them under the lid for another 5 minutes.
Serve the dish immediately with a glass of fine red wine.
Enjoy your meal!
