Beef fillet with green pepper
The fillet with green pepper is a classic quick dish to prepare, tasty and very aromatic flavor.
This fine cut of beef, which must necessarily be top quality as the main ingredient of the recipe, is served with an enveloping sauce flavored with green pepper grains, which gives creaminess and roundness to the dish.
The sauce, made with cream and mustard, reveals the French origin of this sophisticated recipe.
We recommend cooking “rare” that allows you to enjoy this dish at its best.
This fine cut of beef, which must necessarily be top quality as the main ingredient of the recipe, is served with an enveloping sauce flavored with green pepper grains, which gives creaminess and roundness to the dish.
The sauce, made with cream and mustard, reveals the French origin of this sophisticated recipe.
We recommend cooking “rare” that allows you to enjoy this dish at its best.
Beef fillet with green pepper
Ingredients
- 4 medallions of 200 g each one fillet of beef
- 1 large knob of butter
- 1 tablespoon of mustard
- 2 tablespoons of green pepper in grains
- 1 glass of brandy
- 250 ml of cream
- salt
- olive oil
Instructions
- Wrap the fillet medallions with kitchen string.
- Chop some of the green pepper and let it adhere to the meat together with the salt, on both sides.
- In a pan, melt the butter with a little oil and the remaining pepper in grains and brown the meat two minutes per side.
- Remove the meat from the pot, blend with the brandy, then remove from the heat and add the cream and mustard.
- Put the fillet back in the pan and cook in the sauce.
- Remove the string and serve.