Pan-seared Beef Fillet with Sherry Butter Sauce
Recipe by Jackie Cameron
On my last evening in Switzerland Carla Ferrari cooked rare beef fillet. Never have I enjoyed such quality meat abroad. And, the sauce with the beef is without doubt the best and easiest home-cooked accompaniment I know. Try it!
Ingredients : 4 - 6 portions
100 ml Sherry
100 ml Brandy
60 g Frozen Butter
1 sprig Rosemary
1 garlic clove
1) Keep the pan to the side after searing the fillet
2) Heat this pan when the beef is ready for serving, add the two alcohols (or any two alcohols of your choice) and allow to reduce and lift off all the pan juices. Once boiling add the rosemary, garlic clove and whisk in the frozen butter. Add all beef juices and pan juices to this sauce to give a lovely meaty flavour. Serve hot or warm; both are just as delicious.
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