Filetto al pepe verde senza burro

Name: Filetto al pepe verde senza burro
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Beef filet 1.5 lbs; Fresh liquid cream 1.7 cups; Mustard 3 ½ tbsp; Brandy 1.4 oz; Green peppercorns in brine 4 tsp; Peanut seed oil to taste; Fine salt to taste

737.9

Calories per serving

Energy Kcal 737.9
Carbohydrates g 6.8
of which sugars g 5.6
Protein g 40.2
Fats g 61.1
of which saturated fat g 18.2
Fiber g 167
Cholesterol mg 1.3
Sodium mg 349

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4 persone
Cost: High

PRESENTATION

The fillet with green peppercorns is a classic main course perfect for any special occasion. We will show you how to prepare the fillet with green peppercorns without butter, cooked in vegetable oil and always characterized by an extraordinary flavorful creamy sauce made of cream, mustard, and brandy, as per the original version. It cooks very quickly, leaving the meat well-seared on the outside but extremely tender inside. It will be a pleasure to enjoy the beef tenderloin wrapped in the creamy sauce, flavored with green peppercorns, this very aromatic variety with herbal notes. Serve the fillet with green peppercorns without butter with classic roasted potatoes and success is assured!

Discover other succulent main courses such as:

Pork Fillet
Pork Fillet with Wine Sauce
Fillet in Pastry Crust
Fillet Woronoff

INGREDIENTS: Beef filet 1.5 lbs (700 g); Fresh liquid cream 1.7 cups (400 g); Mustard 3 ½ tbsp (50 g); Brandy 1.4 oz (40 g); Green peppercorns 4 tsp (20 g) - in brine; Peanut seed oil to taste; Fine salt to taste

Preparation

How to prepare Filetto al pepe verde senza burro

To make the fillet with green peppercorns without butter, cut the beef tenderloin into 4 pieces 1 and tie each one with kitchen string 2 to obtain 4 medallions 3.

Pour the vegetable oil into a large pan 4 and heat it very well before placing the fillets 5. Sear them for about 2-3 minutes 6, turning them on both sides.

When they are well-sealed, deglaze with the brandy 7. Now you will need to flambé the fillets (being very careful). You can use a torch as we did 8 to evaporate all the alcohol content 9. You can also tilt the pan if you have a gas burner. Alternatively, you can skip this step and wait for the alcohol to evaporate without flambéing.

Once the alcohol has evaporated, you can pour in the cream 10, and add the green peppercorns which you have previously rinsed under running water 11. Finally, you can add the mustard 12.

Mix all the ingredients well and adjust the salt 13. Cook for another 2-3 minutes on high heat to thicken the sauce 14. Serve the fillets with green peppercorns without butter, topping with the sauce and, if desired, with roasted potatoes on the side 15!