Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.
Fillet with green pepper
Who has never heard of the green pepper fillet? Even if you have not lived the unforgettable 80s, which left us the memory of unlikely looks and hairstyles and evergreen recipes such as shrimp cocktail or penne with salmon and vodka, the fillet with green pepper remains a classic that still gives today great satisfactions, especially for meat lovers! This fine cut of beef, which must necessarily be of the highest quality as the main ingredient of the recipe, is served with an enveloping sauce flavored with green peppercorns, which gives creaminess and roundness to the dish. The sauce, made with cream and Dijon mustard, reveals the French origin of this recipe with a sophisticated touch. The apparent simplicity of the preparation actually hides some pitfalls, but by following our instructions we assure you that you will get a perfect result: cooking rare allows you to taste this dish at its best, but if you are not a lover of raw meat you we recommend at least leaving the inside well pink. Perfect for both a romantic dinner and an evening with friends, the fillet with green pepper is confirmed as a second course with a modern taste with a deliciously retro style!
How to prepare: Fillet with green pepper
Wrap the fillet medallions with kitchen twine. Crush a part of the green pepper (in a mortar or with the help of a meat tenderizer) and let it adhere to the meat together with the salt.
In a pan, melt the butter with a little oil and the remaining peppercorns and brown the meat for two minutes on each side.
Remove the meat from the pan, deglaze with the brandy over high heat, then lower the heat and add the cream and mustard.
Return the fillet to the pan and cook. The duration of cooking depends on your taste.
Before cooking, tie the fillets with string, making a single complete turn.
In the meantime, crush some green peppercorns with a meat grinder and press them on the surface of the fillet, making sure that they adhere well to the meat.
We take a pan that can contain all 4 of our fillets and melt a knob of butter, then let the fillets brown for 6 minutes (3 per side), once cooked, take them out of the pan but keep them warm. If we prefer, we can also lightly flour the fillets before searing them in a pan.
At this point, add the brandy and mustard to the sauce left in the pan, then add the fresh cream, the leftover green pepper, a pinch of salt and let it all thicken for a few minutes over moderate heat.
At this point we put the fillets back into the pan for a few minutes so that they are flavored with the sauce and then serve hot covered with the sauce.
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First, prepare the shellfish broth: put the carcasses in a pan with the butter and brown everything by pressing well with a ladle to release the juices contained. Add the brandy and let it evaporate (1-2), then add the chopped vegetables 3 and let them brown. Add hot water to completely cover the ingredients (at least 1 liter), salt and let it reduce until you get 250 ml of liquid.
Pass the broth through a tightly meshed sieve 4. At this point add the liquid cream, putting the mixture on the heat (low) so that it binds and thickens (5-6).
While the shellfish broth is reduced, prepare a simple tomato sauce by placing 2 tablespoons of extra virgin olive oil, tomato puree 7, and salt 8 in a pan, boil over low heat so that the sauce thickens. When the sauce is ready, add some fresh basil leaves and turn off the heat 9.
In the meantime, prepare the medallions with the salmon steaks by clicking here to see how. When the shellfish broth and tomato sauce are ready, chop the onion and put it in a pan with the butter and two tablespoons of oil 10, over very low heat, so that it becomes blond, add the green peppercorns 11 and add 3- 4 tablespoons of tomato sauce 12.
When it is blended, add the fumet and cream mixture 13 and cook for another five minutes 14. Heat 2 tablespoons of oil in a pan and place the medallions on them.
Brown the medallions on high heat on both sides for no more than 5 minutes 16: sprinkle with the dry white wine and let it evaporate at this point add the sauce 17, cover the pan with a lid and finish cooking 18, no more than 10 minutes. Serve the salmon medallions by napping them with the cooking sauce.
& mdash Recipes thoughts and nonsense
My house is rebelling against my move. It has been almost 4 years since I moved here and, despite the very tight budget with which we have furnished the house, up to now there hasn't been any kind of problem. Now there are only a few months to go until the long-awaited move and the roof is collapsing over our heads. In the last 15 days the following has happened: the kitchen chandelier has stopped working due to an electrical fault, now I cook in the romantic light of the bedside lamp (obviously I looked on google how to spell it), the toilet seat is peeling off, a disturbing patch of mold is appearing behind the wardrobe and, tragedy from the traggggedie my oven stopped living just five minutes after the muffins were cooked. I don't know what I did wrong in my previous life, but I was probably a really bad person.
As long as the internet connection is still working (a matter of days at this point) we see the recipe of Cracco's fillet with green pepper, who started cooking this dish at the beginning of his career, in a restaurant where they used so much cream that totally kill the flavor of the fillet (I imagine him in a corner crying in a fetal position for such havoc).
INGREDIENTS FOR 4 PEOPLE:
400 gr of cleaned veal fillet
fresh green peppercorns
Tie the meat with a double twist of string and brown it in a small pot with butter, a teaspoon of oil, the garlic in a shirt (which must be removed halfway through cooking) and the green pepper. Cook the fillet well, turn it to make it brown evenly and continue cooking over low heat for about 12 minutes. Be careful not to let the pepper burn.
Remove the fillet from the casserole and let it rest for 5 minutes.
Meanwhile, drain most of the butter, remove the pepper and keep it aside, pour half a glass of water and melt the bottom of the pan. Once it has detached, boil it for 3 minutes until you get the consistency of a tied sauce.
If the fillet has cooled too much, you can put it in the oven to raise the temperature.
Serve hot and accompanied by the sauce.
I'm not crazy about meat, I would eat pasta from morning to night but trust me, this fillet is really delicious.
Preparation Chops with green pepper and capers
Chops with green pepper and capers are a tasty and substantial second course, in which the fresh and spicy flavor of green pepper is combined with the more savory and pungent one of capers. All linked by an irresistible and velvety sauce. In practice, it is a revisited version of the most classic recipe: // 934 Fillet with green pepper.
To prepare Chops with green pepper and capers, first take care of the chops: dry them well with a piece of kitchen paper, sprinkle them with plenty of ground black pepper and put them to brown in a pan with 20 g of butter, letting them brown well on both sides. sides.
When they are well colored and cooked, salt them lightly, remove them from the pan and wrap them in a sheet of parchment paper, then close everything in aluminum foil and put the chops in the oven preheated in static mode at 60-80 ° C, to keep them in the heat and in the meantime take care of the sauce.
In a mortar, crush a tablespoon of pickled green pepper very well, until almost reduced to a cream, then in the same pan you used to cook the chops, add another 20 g of butter, the crushed green pepper, and just the butter. it will begin to bubble, blend everything with 3 tablespoons of white wine, let it evaporate completely, then add 200 ml of cooking cream, season with salt and continue cooking for two or three minutes. If the sauce is too liquid, you can thicken it with half a teaspoon of cornstarch previously diluted in a drop of water, letting it cook until it thickens.
You can now take the chops out of the oven. Pour a little sauce into the serving plates, place the chops on top and sprinkle everything with the desalted capers and a small onion cut into strips, then serve the chops straight away, enjoy your meal!
- 288 KCal Calories per serving
- Easy enough difficulty
- Doses for 4 people
- Preparation 15 minutes
- Average cost
- 80 ml of soy milk
- 200 g or 3 slices of wheat muscle
- 100 ml of corn oil
- 1 tablespoon of extra virgin olive oil
- 1 heaping tablespoon of pickled green pepper
- 1 pinch of salt
- 1 teaspoon of mustard
Pennette with asparagus, ricotta and green pepper
1) Prepare the ingredients. Monda the asparagus and cut them into 1/2 centimeter pieces. Peel and chop it shallot, then take the leaves of the basil, wash and dry them.
2) Prepare the dressing. In a wide pan dissolve the butter and sauté shallots and asparagus. Add a pinch of salt, the green pepper that you have stepped on and completely cover with somehot water. Cook for 10-12 minutes.
3) Take it ricotta cheese and put it in a bowl and work with the milk until you get a cream.
4) Boil the pasta. Boil plenty of salted water in a high-sided saucepan. Dive the pennette striped and cook it al dente for the time indicated on the package. Drain it and pour the pasta into the asparagus pan. Add the ricotta and mix everything over high heat for 1-2 minutes.
5) Complete. Before serving the penne with asparagus, ricotta and green pepper it smells with basil leaves.
- Small saucepan
- Pan with lid
- Mortar or pestle for meat (for crushing pepper)
- Dustpan or gripper
In the light version of the fillet with green pepper the original recipe is overturned because we will avoid browning the fillet in butter and we will not add fresh cream to the sauce.
In the preparation of the LIGHT green pepper fillet we will not use brandy or other sauces (e.g. sauce Worcestershire), instead present in the traditional recipe and mainly used to "degrease" the dish: by not using butter, in fact, the sauce will be very light and there is no need to "degrease" the fillet with alcohol.