Green pepper fillet

Green pepper fillet is a quick second course to prepare, tasty and with a very aromatic flavor.
Last night I wanted to anticipate Valentine’s Day by preparing the green pepper fillet recipe to my love that goes crazy for meat, especially beef. The recipe is from my uncle Canio and is a variant of the original recipe that includes brandy instead of red wine. My boyfriend and I loved it: 10 vote. The recipe is very simple, however you must be careful of the cooking times of the meat which can vary from the thickness of the fillet and if you prefer the meat a little more to the blood, done the fillet must remain pink inside so it does not require cooking for many minutes. Try the recipe too and let me know.

  • Ingredients for 2 people:
  • 2 beef fillets of 200 gr each
  • 3 spoons of cooking cream
  • 1 spoonful of mustard
  • 1 spoonful of green pepper
  • 1 knob of butter
  • Red wine
  • salt
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 5 min
  • cooking: 10 min
  • total: 15 min

Method

How to make fillet with green pepper

Melt a knob of butter in a non-stick pan, add the fillets and cook them in a pan.

Cook the fillets on both sides and when they are golden brown, lift them from the pan and keep them separately in the heat.

De-glaze the cooking juices by adding the red wine.

Now add cooking cream, mustard and peppercorns with a little of their water.

Mix with a wooden spoon, salt and mix the sauce over low heat.

Place the green pepper fillets again in a pan for a few seconds to flavor the sauce.

Arrange the fillets with green pepper on the plates, napping with the cooking sauce.

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