How to make
First, prepare the sauce, for which you can chop the onion very finely and fry it in olive oil and butter;
Add the green pepper and after a minute - the broth cube, dissolved in 1.7 fl oz (50 ml) of warm water and the cognac;
Wait for the water and alcohol to evaporate, by stirring from time to time and immediately after that, add the cream in which you have dissolved the corn flour. Stir vigorously again, until the desired thickness is obtained (if you want a thinner sauce, you can add water);
When the sauce is ready, start with the meat. From 9 oz (250 g), you will have 2 fillets with a thickness of 1 1/2 cm. You can have them cut like this at the butcher shop, or you can do it yourself. The fillets may be thicker, but in no case thinner;
Heat a non-stick pan over high heat with a teaspoon of olive oil or just a few drops. When it is very hot, add the two fillets and do not touch them for 1-2 minutes, then turn them over to the other side and bake again for a minute or two. If you like them slightly rare, don't leave them for more than a minute on each side. If you want them well done, leave them for more than two minutes, but keep in mind that this type of meat and beef in general, becomes hard and tough and loses its flavor when overcooked.
It's best when it's pink and slightly raw on the inside!
Season the cooked meat with coarse salt (never add salt while cooking, but when serving, because the salt will extract its juices and it will remain tough). Pour the still warm sauce over them and enjoy the wonderful taste with a glass of red wine!
