Veal escalopes with fresh green pepper
Who hasn't heard of fillet with green pepper? Even if you haven't lived through the unforgettable 80s, which left us with the memory of improbable looks and hairstyles and evergreen recipes such as the shrimp cocktail or pennette with salmon and vodka, the fillet with green pepper remains a classic that still gives great satisfaction today, especially to meat lovers! The fillet 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. Just 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 my instructions I assure you that you will get a workmanlike result: the rare cooking allows you to enjoy this dish at its best, but if you are not a lover of raw meat I recommend that you at least leave the inside well pink. Perfect for both a romantic dinner and a holiday menu, perhaps for Christmas lunch, the fillet with green pepper is confirmed as a second course with a modern taste with a deliciously retro style!
INGREDIENTS
Veal tenderloin (4 fillets) 1 KgGreen peppercorns in brine 20 gFresh liquid cream 80 gDijon mustard 40 gMeat broth 100 gBrandy 25 gClarified butter 20 gSalt to tasteFlour
PREPARATION
To make the fillet with green pepper, first prepare the meat broth following the instructions in our recipe. In the meantime, remove all the ingredients from the refrigerator to make sure they are at room temperature, especially the meat: otherwise, it would risk remaining cold and raw at the core. Take some kitchen twine and tie the fillets so that they hold their shape better during cooking: cut a fairly long piece of string, fold it in half and wrap it around the fillet, then pass the two ends of the string you hold in one hand through 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 secure 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 top and bottom sides. Now take a frying pan, add the butter and let it melt over high heat. When the butter is hot, place the fillets in the pan, blanch them for a few moments 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 to the other side using a pair of tongs or two wooden spoons, without piercing the meat. Sear for a few more seconds, then cook for another 1-2 minutes over lower heat. Finally, turn the fillets on their side and by raising the heat again, roll them in butter, so that the entire surface is sealed. At this point, deglaze with the brandy, paying attention to any splashes of butter. Immediately tilt the pan to flambé the brandy, or use a lighter, 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 in 50 g of fresh cream and 50 g of broth and turn up the heat again. Move the pan again to mix everything and continue cooking for a couple of minutes, continuously covering the surface of the meat with the cream using a spoon. Then turn them over and do the same thing on the other side as well. For perfectly rare cooking, touch the surface of the fillet with your finger to make sure it is soft. If, on the other hand, you prefer meat that is a little more cooked, prolong the cooking slightly, possibly adding a little broth, Once the fillets are cooked, transfer them to serving plates, remove the string and let them rest. In the meantime, take the pan with the cooking juices, add the remaining 50 g of broth and 30 g of fresh cream, season with salt if necessary and let the sauce thicken over high heat for 1-2 minutes, moving the pan. You will recognize the right consistency when, by drawing a line with the spoon, the cream on both sides will slowly rejoin. At this point, take the plate with the fillet, sprinkle with a tablespoon of cream and serve your fillet with green pepper immediately!
PRESERVATIONIt is recommended to consume the green pepper fillet as soon as it is ready. You can store it in the refrigerator, closed in an airtight container, for up to a day.
ADVICEIf you don't have brandy you can replace it with cognac or whiskey, but you will also get a good result by using white or red wine, port or marsala. If you prefer to avoid the passage of the 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.
Who hasn't heard of fillet with green pepper? Even if you haven't lived through the unforgettable 80s, which left us with the memory of improbable looks and hairstyles and evergreen recipes such as the shrimp cocktail or pennette with salmon and vodka, the fillet with green pepper remains a classic that still gives great satisfaction today, especially to meat lovers! The fillet 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. Just 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 my instructions I assure you that you will get a workmanlike result: the rare cooking allows you to enjoy this dish at its best, but if you are not a lover of raw meat I recommend that you at least leave the inside well pink. Perfect for both a romantic dinner and a holiday menu, perhaps for Christmas lunch, the fillet with green pepper is confirmed as a second course with a modern taste with a deliciously retro style!
INGREDIENTS
Veal tenderloin (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
PREPARATION
To make the fillet with green pepper, first prepare the meat broth following the instructions in our recipe. In the meantime, remove all the ingredients from the refrigerator to make sure they are at room temperature, especially the meat: otherwise, it would risk remaining cold and raw at the core. Take some kitchen twine and tie the fillets so that they hold their shape better during cooking: cut a fairly long piece of string, fold it in half and wrap it around the fillet, then pass the two ends of the string you hold in one hand through 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 secure 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 top and bottom sides. Now take a frying pan, add the butter and let it melt over high heat. When the butter is hot, place the fillets in the pan, blanch them for a few moments 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 to the other side using a pair of tongs or two wooden spoons, without piercing the meat. Sear for a few more seconds, then cook for another 1-2 minutes over lower heat. Finally, turn the fillets on their side and by raising the heat again, roll them in butter, so that the entire surface is sealed. At this point, deglaze with the brandy, paying attention to any splashes of butter. Immediately tilt the pan to flambé the brandy, or use a lighter, 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 in 50 g of fresh cream and 50 g of broth and turn up the heat again. Move the pan again to mix everything and continue cooking for a couple of minutes, continuously covering the surface of the meat with the cream using a spoon. Then turn them over and do the same thing on the other side as well. For perfectly rare cooking, touch the surface of the fillet with your finger to make sure it is soft. If, on the other hand, you prefer meat that is a little more cooked, prolong the cooking slightly, possibly adding a little broth, Once the fillets are cooked, transfer them to serving plates, remove the string and let them rest. In the meantime, take the pan with the cooking juices, add the remaining 50 g of broth and 30 g of fresh cream, season with salt if necessary and let the sauce thicken over high heat for 1-2 minutes, moving the pan. You will recognize the right consistency when, by drawing a line with the spoon, the cream on both sides will slowly rejoin. At this point, take the plate with the fillet, sprinkle with a tablespoon of cream and serve your fillet with green pepper immediately!
PRESERVATION
It is recommended to consume the green pepper fillet as soon as it is ready. You can store it in the refrigerator, closed in an airtight container, for up to a day.
ADVICE
If you don't have brandy you can replace it with cognac or whiskey, but you will also get a good result by using white or red wine, port or marsala. If you prefer to avoid the passage of the 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.
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