Beef fillet with cognac, thyme and lemon

Most of the beef sold in Greece is imported, though some animals are bred abroad and raised in Greece. Some people insist that imported meat is best, particularly from countries with a long cattle-raising history (like Argentina, the Netherlands, New Zealand, Ireland, UK), but others say exports are inferior to what locals enjoy in the country of origin, or are the result of intensive farming. But regardless of all these and if the meat is organic or conventional, imported or local, beef fillet does not come cheap and that's why we need to handle and cook with care! Definitely beef fillet is not the piece of meat for those (me included) who prefer their meat really well done... but if it is cooked until it reaches its limit then it is not bad at all:-)

Recipe of Nena Ismyrnoglou

"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)

Ingredients (for 4 people):
4 beef fillets (180-200gr. each), 3-4 cm thick

1/2 tea-cup of finely chopped yellow onion

1/3 tea-cup of cognac (or brandy)

1/3 tea-cup of white dry wine

3 tbsp of olive oil

1 tsp of dried thyme, well crushed

2 tbsp of lemon juice

1/2 tsp of honey

2 tbsp of butter (or 1 tbsp of boiled carrot puree, if you want a thicker sauce)

salt

pepper

Method:

Season the fillets with salt and pepper and leave at room temperature for 10-15 minutes.

Put the olive oil and the onion in a deep and heavy-bottomed frying pan. Sauté in high heat for 2 minutes and then add the fillets in.

Brown on both sides and then add the wine, the cognac, the lemon juice and the honey. Turn the heat down to medium and cook for 3 minutes on each side for rare to medium.

If you want the meat further cooked, add 3-4 tbsp of stock (or water) and cook for a further 5-6 minutes in total (not on each side).

When the meat is done, transfer to a serving platter, cover with aluminium foil and leave in a warm place to settle, until the sauce is ready.

Add in the frying pan the thyme, the butter (or the carrot puree), season to taste and cook for 1-2 minutes stirring with a wooden spatula. Add the meat juices from the serving platter and stir.

Pour the meat with the sauce and serve with fried potatoes.