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Voronoff fillet with organic meat

The Voronoff fillet recipe: perfect for a romantic dinner

Among the many recipes that we find in cookbooks that deal with beef fillets, some know how to amaze thanks also to the story that the discovery of the recipe brings with it. Here, between the fillet with green pepper and the fillet Wellington aka Beef Wellington, which comes to us from neighboring England and is exalted by the multi-starred Gordon Ramsay, a recipe stands out that has little to do with a famous chef behind it.

We are talking about the Voronoff fillet, which was born from the mind of a Russian surgeon who over the years, together with his research on youth and human/animal implants - often controversial -, also found the time to create this recipe which, according to him: increases the masculine vigor. In short, definitely an ideal recipe for a romantic evening - perhaps removing the imaginative surgeon part from the conversation.

Coming back to us, the ingredients accompanying the organic meat are few but well calibrated: butter, cream, a good Cognac and two sauces, Worchester and Tabasco. If, to these ingredients, we add the quality of organic Italian meat, the evening will be truly perfect! Here is the quick recipe for Voronoff fillet for a romantic dinner in good company: obviously with a good glass of wine and a good organic meat fillet on the side.

The Voronoff fillet recipe with organic meat

Ingredients for the limousine beef fillet for 2 people

  • 2 organic meat fillets of 200 g
  • 40 g of butter
  • 1 glass of Cognac
  • 300 ml of vegetable cooking cream (or if you prefer the normal one)
  • 0 flour to taste
  • Half a teaspoon of mustard
  • Worcester sauce to taste
  • Tabasco to taste
  • Salt and Pepper To Taste
  • Accompanied by a 2016 Barbera d'Asti Superiore red wine

Voronoff organic fillet process

The process is very fast. Let's start by flouring the organic fillets, carefully eliminating all the excess flour. We put some butter in a pan and let it melt without letting it sizzle and brown the fillets.

We burn on both sides for a few minutes, we add the Cognac, paying attention to the high flame that will be created.

Now remove the beef fillets and place them on a plate to rest. Now let's prepare the accompanying sauce with the cooking juices that will be left in the pan.

Keeping the heat very low, add the cream, Tabasco, worcester sauce and mustard. Mix until a nice thick sauce has been created. Now, salt and pepper the fillets and serve them on a plate accompanied by the sauce.