Bon fillet with brandy, lemon and thyme

Ingredients:

4 slices of veal fillet (180-200 gr each, 3-4 cm thick), ½ tea cup of finely chopped onion, 1/3 teacup of cognac or brandy, 1/3 teacup of white wine, 3 tablespoons of olive oil, 1 teaspoon of, fresh thyme leaves or dried thyme, 2 tablespoons of lemon juice, ½ tablespoons of honey, 2, tablespoons of butter, Salt & ground pepper

Method:

Drizzle the fillets with salt and pepper and let them in room temperature for 10’-15’. In a large pan, preferably with a thick bottom, pour the olive oil and the onion. Sauté at high heat for about two minutes and then add the fillets until they get a light brown color on both sides. Then, pour in the wine, the brandy, the lemon and add the honey. Lower the heat (at 1,5-2 for appliances on a scale of 1-3, at 5-6 for a scale of 1-9) and let it cook for 3’ on each side if preferredrare to medium. If preferred well-done, add some broth or water (3-4 tablespoons) and cook for 5-6 more minutes in total for both sides.

When the fillets are ready, remove them from the pan, put them in a platter, cover them with aluminum foil and leave them in a warm place until we finish preparing the sauce. We add to the pan the thyme and the butter, stir, taste to see if it needs some more salt or pepper and then cook for 1’-2’ more. We add to the pan the liquids drained from the meat on the platter and stir. Serve the fillets pouring the sauce on top and fried potatoes as a side dish.