Fillet a la king
|200 g||cheddar cheese|
|2 ml||black pepper|
|5 ml||dried rosemary|
|25 ml||french mustard|
Make a cut in each fillet to form a pocket.
Season inside and outside with salt and pepper.
Mix cheese and bacon.
Fill the pocket with the cheese and bacon mixture.
Close the opening with a toothpick or tie the fillet with string.
Melt butter in a pan over medium heat.
Add rosemary and cook fillets till golden brown on both sides.
Add mustard to the pan, mix with juices and pour over fillets.
Add Cognac to the pan and set alight to burn away the alcohol.
Pour Cognac over fillets and serve.