Marinated Beef

Don't worry, dear opponents of the raw food diet. This recipe has nothing to do with either meat tartare or carpaccio. Nobody is going to force you to chew raw beef. It's just that this recipe uses special marinade and sauce, which are usually used in Provencal home cooking. And so the beef is quite cooked, and very tasty.

Ingredients

• 6 pieces of beef fillet, about 250 g each
• 1 bottle of dry red wine
• 150-200 ml brandy
• 120 ml port wine
• 2 medium carrots
• 1 medium onion
• 50 g butter
• 250 g fresh cream
• 1 sprig of tarragon
• 2 pinches thyme leaves
• 3 tsp green peppercorns
• 1 bay leaf
• salt, freshly ground black pepper

Directions

1. Slice carrots and onions thinly. Place them in a flat bowl along with the beef fillets and tarragon. Pour in red wine. Add bay leaves, thyme, salt and pepper. Marinate meat in a cool place for at least 2 hours.
2. Drain the meat. Melt the butter over low heat. Fry the meat fillets over very high heat, 2 minutes each. from each side. Remove meat from heat, salt and pepper.
3. Pour cognac into a frying pan with meat and light it. Let the alcohol burn out. Remove the meat from the pan. Pour 300 ml of marinade into it, in which there was meat and port, put in crème fraîche. Bring to a boil and cook over low heat for 10 minutes.
4. Add green peppers and check for enough seasoning. Divide the meat into bowls and top with the sauce.