¶ Filet with Sherry Cream Sauce
¶ Description
This dish features a succulent filet bathed in a rich sherry cream sauce. It is an indulgent meal that is perfect for special occasions. The combination of sherry, red wine, and a savory broth enriches the flavor profile, making this a luxurious treat for the senses.
¶ Ingredients
- Beef/Pork Filet
- Onion
- Sherry (preferred) / Port Wine 200ml
- Red Wine (preferred) / White Wine 50 ml
- Meat Broth / Fond (preferred) 250 ml
- Cream > 250 ml
- A splash of Soy Sauce
¶ Preparation
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Wash the filet, dry it, and remove any sinew.
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Cut against the grain into slices about three fingers thick, and lightly flatten them.
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Oil the meat on both sides and set aside.
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Peel and finely chop a large onion. Sauté it in ample butter & olive oil until it turns translucent and brown. Prepare a hearty meat broth alongside (1-2 cups).
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When the onions start to brown, deglaze the pan with white or red wine (the latter is preferred) and reduce over high heat.
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Gradually add the sherry and the prepared broth, allowing the liquid to reduce each time.
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Carefully darken with caramel coloring.
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As the liquid reduces, gradually add cream and let it reduce.