Lung Roast Flambé

For the flambéed lung roast, cut the meat into medallions, season on both sides with salt and pepper and sear in butter. Remove from the heat, extinguish with cognac and immediately light with a stick lighter.

Keep swirling until the flames are extinguished. Pour on a little water, add whipped cream and refine with soup seasoning and peppercorns. Serve the flambéed lung roast.

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