Beef Tournedos Maximillian Flambé Recipe
Three, 2oz. filet medallions cooked to your liking right in front of you
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Medallions
Season the filet mignon medallions with salt and black pepper on both sides. Allow them to sit at room temperature for about 30 minutes.
- 2
Sear the Medallions
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the medallions to the skillet, making sure not to overcrowd the pan. Sear each side for about 2-3 minutes for medium-rare, or until they reach your desired doneness.
- 3
- 4
Flambé
Carefully remove the skillet from the heat and pour in the brandy or cognac. Using a long lighter or match, ignite the brandy to flambé the medallions. Allow the flames to subside as the alcohol burns off.
- 5
Serve
Once the flames have died down, plate the filet medallions and drizzle any remaining sauce over the top. Serve immediately.
