Cognac flambéed beef fillet with green pepper sauce and potato gratin
Send hooray to all frying pan lovers,Can you really cook potato gratin on a griddle? Undoubtedly you can and it is also as simple as possible. For the gratin, there will be cognac flambéed beef fillet with green pepper sauce. A truly classic party dish that is perfect for cooking outdoors on the grill all year round. Enjoy the last real days of summer and take the opportunity to cook a lot of food on the grill. Buon appetito?✈️❤️? ⚓️
Ingredients
- 600 gram beef tenderloin
- Salt and pepper
- 1 dl cognac to flambé with
- Rapeseed oil to fry in
Potato gratin
- 800 gram Boiled potato
- 1 Big yellow onion (finely chopped)
- 2-3 gaps garlic
- 3-4 dl cream
- 2 dl grated Västerbotten cheese
- salt and pepper
Green pepper sauce
- 0,5 dl chopped yellow onion or shallot
- 0,5 dl green pepper
- 3-4 dl cream
- 3 dl calf fund
- 2-3 tbsp Japanese soy
- salt and pepper