Fillet with green pepper

Who has never heard of the fillet with green pepper? Even if you haven't experienced the unforgettable 80s, 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 that must necessarily be of top quality, as the main ingredient of the recipe, and 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 workmanlike result: rare cooking allows you to enjoy this dish at its best, but if you don't particularly like raw meat, we recommend that you at least leave the inside well pink. Perfect for both a romantic dinner and a holiday menu, the fillet with green pepper is confirmed as a second course with a current taste with a deliciously retro style! INGREDIENTS Whole beef fillet 800 g Green peppercorns in brine 30 g Fresh liquid cream 100 g Dijon mustard 50 g Meat broth 120 g Brandy 30 g Clarified butter 40 g Salt to taste flour to taste Preparation To prepare the fillet with green pepper, first prepare the meat broth and keep it warm. In the meantime, remove the ingredients from the refrigerator to make sure they are at room temperature, especially the meat: otherwise it would risk remaining cold to the core. Clean the whole fillet from the fatty parts, then divide it into 4 medallions weighing about 200 g each. Tie the medallions with kitchen twine so that they keep their shape during cooking. Finally, flour the fillets on both sides. Move on to cooking: in a large non-stick pan, melt the clarified butter over medium-high heat, then lay the medallions. Cook for a couple of minutes on each side, taking care to turn the meat with kitchen tongs to avoid piercing it. When both sides are golden, deglaze with the brandy and flambé, or wait for the alcohol to evaporate completely. Lower the heat slightly, turn the fillets again and add the salt and peppercorns, which you have previously drained from the brine. Also add the mustard, 50 g of cream and 50 g of broth. Turn up the heat again and continue cooking for another 2 minutes on each side, occasionally covering the meat with the sauce. At this point, remove the fillets from the pan and transfer them to a wire rack, remove the string and let them rest while you dedicate yourself to the sauce. In the same pan, pour the remaining 50 g of cream and 70 g of broth; Reduce the cooking juices slightly. Place the fillets back in the pan and cover them briefly with the sauce obtained, turning them on both sides. Serve the fillet with green pepper sprinkled with its cooking juices.