List of Ingredients
- 4 of thick fillets of beef (at least 1 1/4 in)
- Cognac
- Beef broth
- Thyme
- Regular or clarified butter
- Cornstarch
- Black truffle
- Salt
- Pepper
Method
Tie the four medallions of beef with kitchen string so that they don't lose their shape while cooking. Brown the medallions in a pan with a pat of clarified butter for 2 minutes per side and then a few seconds along all the edges. Add salt and pepper at the end. Place the medallions on a plate and remove the string.
Remove the cooking fat from the pan, then sprinkle it with a little bit of cornstarch. Put the pan back on the stove, toast the cornstarch, then wet it with a glass of cognac and flambé it. Add the black truffle in slices (as much as you like) and a ladle of broth. Let it reduce for 2-3 minutes, add aroma with a few sprigs of thyme, then add 1 1/2 tablespoons very cold butter and stir gently.
Place the beef medallions back in the pan, let them flavor for less than 1 minute, then remove from heat and serve immediately.