Fillet with green pepper: the recipe for a great classic from the Easy Gourmet department – Tale Of Travels

Fillet with green pepper: the recipe for a great classic from the Easy Gourmet department

He green pepper fillet it’s a second course tasty and refined made for us by Chef Michele Ghedini for the Address Book Easy Gourmet. A dish that enjoyed its moment of greatest popularity in the the eightiesbut it remains a great classic from our kitchen. For this recipe, we use one of finer cuts of beef, which is bound to keep the shape, floured and then blanched at high temperature for a short time, so as to obtain a soft tenderloin. The preparation will then be enriched with Brandy, fresh liquid cream, green pepper e mustard. Here’s how to do it step by step with Chef Ghedini.

How to prepare green peppercorn fillet

Tie the fillet with a string, add the salt, pass it in the flour then cook it with a knob of butter for about 2 minutes. Remove the fillet from the pan, mix with the cognac, add the green pepper, mustard and cream.
Add the tenderloin back to the pan, season in the sauce for a few minutes. Your green pepper fillet is ready to eat.

storage

You can store the green pepper fillet in the fridge for One dayinside an airtight container, although it is advisable to consume it immediately after preparation.

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