Filet Voronoff: the recipe for tender and delicious meat

He V tenderloinoronoff it’s a second tasty and delicious, very quick to make. The origins of this dish are quite singular: it is in fact the surgeon and sexologist who gave birth to it Serge Voronoff (who made a name for himself in the 1920s thanks to his anti-aging studies), who designed it as a true elixir of youth with strong aphrodisiac power.

Now, we don’t have the right to know if the snack will make us better lovers (trying is believing), but what we do know for sure is that by bringing it to the table, success with the guests will be assured. To make it, simply pass the fillet in flour then brown it briefly in a pan with melted butter and a few sprigs of rosemary. The freshly seared meat will then come flamed with cognac then flavored with a rich and full-bodied cream based on Worcestershire sauce, mustard, sour cream and tabasco.

The result will be a tender and tasty dish, to finish with a pinch of freshly ground pepper, ideal to enjoy as a couple on Valentine’s Day or to serve on the occasion of a lunch with special guests.

For this recipe, prefer beef tenderloin (or, failing that, veal tenderloin) and choose, if possible, the chateaubriand: a particularly fine cut obtained from the heart of the filet mignon.

Find out how to prepare Voronoff Tenderloin by following the step-by-step procedure and tips. If you liked this recipe, also try the wellington tenderloin.

How to prepare the Voronoff tenderloin

Using kitchen twine, tie the medallions well 1so that they keep their shape during cooking.

Roll them in flour 2.

In a nonstick skillet, melt the butter 3.

Perfume with sprigs of rosemary 4.

Place the meat in the pan 5 and cook for 2 minutes.

Then turn the fillets and season with salt 6.

Season with a turn of the pepper mill 7 and continue cooking on the other side as well.

Then remove the rosemary 8.

Moisten the meat with the cognac 9 and, taking care not to burn yourself, tilt the pan slightly and light the flame with a lighter. As soon as the flame goes out, let the fillets cook for another minute; then take them out and keep them warm.

Pour the mustard into the same pan where you cooked the fillets ten.

Add tabasco sauce, Worcestershire sauce and cream 11.

Season with salt 12 and thicken for 2-3 minutes over low heat, then remove from heat.

Spread some of the prepared sauce on the bottom of an individual dish and arrange the filet mignon on top 13.

Proceed in the same way with the other medallions of meat, then drizzle with sauce, sprinkle with a pinch of pepper 14and brings the Voronoff tenderloin to the table.

Advice

There salsa Worcestershire is an English sauce with a typical sweet and sour taste and slightly spicy. If you can’t find it, you can substitute it by mixing equal parts soy sauce and ketchup, or you can use miso paste, available in specialty stores.

He Cognac it will serve to give the right amount of flavor to the dish; on the other hand, excessive use of the accompanying cream is not recommended because it could cover the taste of the meat too much.

For a preparation that is as elegant as it is effective, you can try the fillet with green pepper or pink pepper.

storage

The Voronoff fillet should be eaten very hot at the time; storage is not recommended.