Voronoff-style Fillet

Name: Voronoff-style Fillet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Beef filet (4 thick slices) 1.8 lbs; Type 00 flour 0.4 cup; Butter 5 ½ tbsp; Cognac 2.75 oz; Rosemary 1 tsp; Fine salt 1 tsp; Black pepper 1 pinch; Fresh liquid cream ¾ cup; Worcestershire sauce 0.3 tbsp; Tabasco® to taste; Sweet mustard 2 ½ tbsp; Fine salt to taste; Black pepper 1 pinch

it es br de fr

682

Calories per serving

Energy Kcal 682
Carbohydrates g 16.1
of which sugars g 4.1
Protein g 45.8
Fats g 43.5
of which saturated fat g 21.71
Fiber g 2
Cholesterol mg 207
Sodium mg 974

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Filet mignon with Voronoff sauce is, well, legendary in classic French cuisine. And we're talking about where rich history meets bold flavor. This dish got its name in the early 20th century from Serge Voronoff—yeah, the doctor with some unusual experiments and a passion for youthfulness. The tender beef tenderloin gets a quick sear in the pan. Can't go wrong. It's all about locking in those juicy juices. Once the meat is golden on the outside, it's hit with a splash of Cognac. And here's the thing—it gives off a warm aroma and sets the stage for the sauce.

The sauce? A creamy, velvety blend of heavy cream, Worcestershire sauce, mustard, and a dash of Tabasco. It is really, really good. Some folks swap in green peppercorns or tweak the mustard. I mean, it's picked up tasty regional twists.

So here's the deal: this dish isn't your average steak recipe. And it's got a reputation—an elixir, if you will. Perfect for nights when you want to impress. And the Voronoff sauce? Wraps around the beef like a luxurious blanket—making each bite special. The combo of the moist steak and creamy mustard sauce turns a simple pan-seared filet into something you'll remember.

In France, this dish shows up at romantic dinners or big celebrations. Thing is, it's all about passion and energy. The mix of cognac cream sauce and tangy mustard? Seriously good, especially with a glass of red wine. For anyone considering cooking filet mignon at home, it's proof you don’t need a fancy restaurant. Just good ingredients—and look—the confidence to try something bold and savory.

This is the kind of food that makes you savor every moment. It's pretty simple: a perfect choice for special occasions or just treating yourself. Something deliciously memorable, for sure. Go ahead and enjoy! You'll love it.

INGREDIENTS

682

Calories per serving

Beef filet 1.8 lbs (800 g) - (4 thick slices)

Type 00 flour 0.4 cup (50 g)

Butter 5 ½ tbsp (80 g)

Cognac 2.75 oz (80 g)

Rosemary 1 tsp (5 g)

Fine salt 1 tsp (6 g)

Black pepper 1 pinch

for the accompanying sauce: Fresh liquid cream ¾ cup (200 ml); Worcestershire sauce 0.3 tbsp (5 g); Tabasco® to taste; Sweet mustard 2 ½ tbsp (35 g); Fine salt to taste; Black pepper 1 pinch

Preparation

How to prepare Voronoff-style Fillet

To prepare the Voronoff-style fillet, start by flouring the fillets 1. Then take a pan with a wide base and high sides and melt the butter over low heat, seasoning with some rosemary sprigs 2. When the butter is completely melted, add the fillets 3: sear them for 1-2 minutes, seasoning with salt and pepper.

Now turn the fillets using kitchen tongs and cook for 1-2 minutes on the other side as well 4, then remove the rosemary sprigs 5 and cook the fillets on the sides too, using kitchen tongs. If you prefer the meat to be more rare, sear them very briefly: after browning on each side, thanks to the flour, a light crust should form on the surface. Perform the next operation away from the oven hood if possible: pour the cognac over the fillets 6 and to flambé, tilt the pan towards the stove to ignite the liquor, paying close attention.

Alternatively, use a lighter, always paying close attention 7. Wait a few seconds for the flame to extinguish itself. Cook for about 1 more minute to let the liquids thicken 8. Then transfer the meat, leaving the cooking base in the pan, to a warm container covered or placed between two plates to keep it warm and prevent further cooking by leaving it in the pan. At this point, proceed with the accompanying sauce: in the same pan where you cooked the fillets add the Tabasco 9.

Also pour in Worcestershire sauce 10, then the mustard 11, and finally the fresh cream 12; mix the ingredients well to promote even cooking.

Season with salt 13 and pepper, continuing to stir over low heat for about 3-4 minutes until the sauce has slightly thickened, resulting in a creamy texture. Now you have all the ingredients ready for plating! Take a plate and create a thin layer of sauce 14, then place the fillet on it and decorate the surface with more sauce to taste. Your Voronoff-style fillet is now ready to be enjoyed 15!

Storage

We recommend consuming the Voronoff-style fillet while still hot, just prepared. If leftovers remain, you can store them in the refrigerator for up to 1 day, well sealed in an airtight container.

Freezing is not recommended.

Advice

The cooking of this fillet is very brief, therefore it will remain rare. To prevent it from releasing liquid once plated, after preparing the fillet you can proceed as follows: toast 4 slices of bread, at least 0.4 inches thick, in the oven. Place them under each already cooked fillet when you need to set it aside; this way, the released liquid will be absorbed by the toasted bread, resulting in a delicious bruschetta. When you plate the fillet with the accompanying sauce, there will be no more liquids on the plate!

For the translation of some texts, artificial intelligence tools may have been used.