Sirloin Au Poivre

Who has never heard of the sirloin with green pepper? 

Even if you have not lived the unforgettable 80s, which have left us the memory of improbable looks and hairstyles and evergreen recipes such as shrimp cocktail or pennette with salmon and vodka, the sirloin with green pepper remains a classic that still gives great satisfaction, especially to meat lovers! 

The sirloin is a fine cut of beef, which must necessarily be of the highest quality as the main ingredient of the recipe, it 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 following my instructions I assure you that you will get a result in a workmanlike manner: cooking to the blood allows you to enjoy this dish at its best, but if you are not a lover of raw meat we advise you at least to leave the inside well pink in colour. Perfect both for a romantic dinner and for a holiday menu, perhaps for holyday lunches, the fillet with green pepper is confirmed as a second course with a current taste with a deliciously retro style!

INGREDIENTS

Beef fillet (4 fillets) 1 Kg

Green peppercorns in brine 20 g

Fresh liquid cream 80 g

Dijon mustard 40 g

Meat broth 100 g

Brandy 25 g

Clarified butter 20 g

Salt to taste

Flour to taste

PREPARATION

To make the sirloin with green pepper, first prepare the meat broth following the instructions of my recipe. In the meantime, remove all ingredients from the refrigerator to make sure they are at room temperature, especially the meat: otherwise, it would risk remaining cold and raw in the heart. Take some kitchen string and tie the fillets so that they keep their shape better during cooking: cut a fairly long piece of twine, fold it in half and wrap it around the fillet, then pass the two ends of the string you hold in one hand inside the loop you have in the other hand. At this point separate the two ends and use them to make another turn around the fillet, then stop the string with a knot. After tying them, pour the flour into a container and place the fillets inside taking care to flour only the upper and lower side. Now take a pan, add the clarified butter 6 and let it melt over high heat. When the butter is hot, place the fillets in the pan, heat them for a few moments always over high heat, then lower the heat slightly and let them cook for 1-2 minutes without touching them so that the first 6-7 mm of the fillet become golden. At this point turn up the heat again and turn the fillets on the other side using a pair of tongs, without piercing the meat. Blanch for a few more seconds, then cook for another 1-2 minutes over lower heat. Finally turn the fillets on the side and raising the heat again roll them in butter, so that the entire surface is sealed. At this point blend with brandy, paying attention to any splashes of butter. Immediately tilt the pan to flame the brandy, and let the alcohol evaporate. As soon as the flame is extinguished, lower the heat and add the green pepper, which you have previously drained from the brine, a pinch of salt and mustard. Rotate the pan to distribute the sauce, then pour 50 g of fresh cream into it, and 50 g of broth and turn up the flame again. Move the pan again to mix everything and continue cooking for a couple of minutes, continuously napping the surface of the meat with the cream using a spoon. Then turn them over and do the same thing on the other side. For perfect blood cooking, touch the surface of the fillet with a finger to make sure it is soft. If you prefer the meat a little' more cooked, slightly prolong cooking by adding a little' broth, once the fillets are cooked, transfer them to serving plates, remove the string and let them rest. Meanwhile, take back the pan with the cooking liquid, add the remaining 50 g of broth and 30 g of fresh cream, season with salt if necessary and thicken the sauce over high heat for 1-2 minutes by moving the pan. You will recognize the right consistency when, tracing a line with the spoon, the cream on both sides will slowly rejoin. 

At this point prepare the dish with the fillet, sprinkle with a tablespoon of cream and immediately serve your fillet with green pepper!

Tip

To be sure to reach the right degree of cooking you can measure the temperature at the heart of the meat with a probe. To obtain a flesh to the blood you will have to reach 51 ° and 52 ° at most. If you prefer medium cooking you will have to stay between 55 ° and 58 °. For a well-cooked fillet between 58° and 65°.

PRESERVATION

It is advisable to consume the fillet with green pepper as soon as ready. You can store it in the refrigerator, closed in an airtight container, for a day at most.

ADVICE

If you do not have brandy you can replace it with cognac or whiskey, but you will also get a good result using white or red wine, port or marsala. If you prefer to avoid the passage of flaming, just wait for the alcohol to evaporate in the pan. Instead of pickled green pepper you can also use dried pepper. Ground pepper, on the other hand, is not recommended for this recipe.