- 500 g beef (fillet),
- 250 g macaroni,
- 2 dl of cognac,
- 100 g butter,
- 1 tablespoon Capra,
- salt and pepper to taste.
- Cut the meat sticks and fry in hot butter to golden brown. Add salt, pepper and put the cognac. Fry over low heat.
- During this time, cook macaroni, drain and place in serving bowl, pour meat and juice of cognac over that and decorate with Capra.
VN:F [1.9.22_1171]Beef with Cognac,