Voronoff Fillet

The Voronoff fillet is a classic dish of Italian cuisine, an elegant beef preparation enriched by a tasty sauce. Here is the recipe:

Ingredients

• 4 beef fillets, 180-200 g each
• 2 tablespoons of extra virgin olive oil
• 30 g of butter
• Salt and pepper to taste
• 1 glass of brandy or Cognac
• 1 tablespoon of Dijon mustard
• 150 ml of cooking cream
• 1 handful of chopped chives
• 1 small onion, finely chopped
• 2 tablespoons of meat extract (such as stock cube or meat concentrate)
• 2 tablespoons of Worcestershire sauce

Preparation

1. Begin by heating the oil and butter in a pan over medium-high heat.
2. Season the beef fillets with salt and pepper. Once the pan is hot, place the fillets in it and brown them for 2-3 minutes on each side, depending on the thickness and desired degree of doneness (rare, medium, or well-done).
3. Once the fillets are cooked to your liking, deglaze them with brandy or Cognac and let the alcohol evaporate.
4. Remove the fillets from the pan and keep them warm.
5. In the same pan, add the chopped onion and fry until it becomes translucent.
6. Add the mustard, cream, meat extract, and Worcestershire sauce. Mix well and let it cook on low heat until the sauce starts to reduce and becomes creamy.
7. Adjust with salt and pepper and add the chopped chives.
8. Place the fillets on plates and cover them with the prepared Voronoff sauce.

Curiosity

The Voronoff fillet owes its name to the Russian surgeon Serge Voronoff, known in the 1920s and 30s for his controversial glandular transplant practices. The rich and piquant sauce with brandy and mustard reflects the taste for decisive and international flavors of the period when the dish was named.

Pairing with a good structured red wine is recommended to best enhance the flavors of this dish. A Barolo or an Amarone could be your choice. Bon appétit!