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src="/assets/carousel/list_right_arrow.svg" alt="Avançar lista" class="styles_rightArrow__pZwF5"/></div></div><div class="styles_container__6Bp1X"><h1 class="styles_nameTitle__bjAq_">Filet au poivre with baroa puree (super easy)</h1><div class="styles_chefInfo__2R703"><a href="/en/wilsonfnunes"><img src="https://assets.delirec.com/images%2FEsXnEIXPZxPxJiWPVlInYE3ufqR2%2Fprofile%2F96945dbd-73e8-494b-ae4a-e745e01f4895" class="styles_chefPhoto__lNFoI" loading="lazy"/></a><div class="styles_chefInfoUsername__3m_Sg"><p>By</p><a href="/en/wilsonfnunes">@wilsonfnunes</a></div></div><div class="styles_recipeTranslation__KvjsK"><p class="styles_recipeTranslationText__eTNdc">View in original language</p><p class="styles_recipeTranslationLocale__7UDt3">(<!-- -->Português<!-- -->)</p></div><div class="styles_recipeInfo__EkWjK"><div class="styles_recipeInfoData__cwf_4"><div class="styles_recipeInfoItem___enh6"><img src="/assets/recipe/preparation_time.svg" alt="Tempo de preparo"/><p>90<!-- --> <!-- -->min(s)</p></div><div class="styles_recipeInfoItem___enh6"><img src="/assets/recipe/servings.svg" alt="Porções"/><p>4<!-- --> <!-- -->servings</p></div></div><div class="styles_container__d2wxe styles_recipeVotesLoading__NjLmH"></div></div></div><div class="styles_container__5qRIm styles_ingredients__Esg3a"><div class="styles_title__ES9_3"><div><h2 class="styles_titleText__9qvEU">Ingredients</h2></div><div></div></div><ul class="styles_ingredientsList__AHjYb"><li><p>Filet Mignon</p><p> | </p><p>800<!-- --> <!-- -->g</p></li><li><p>Green pepper (in grains)</p><p> | </p><p>25<!-- --> <!-- -->g</p></li><li><p>cream</p><p> | </p><p>100<!-- --> <!-- -->g</p></li><li><p>Homemade beef broth</p><p> | </p><p>1<!-- --> <!-- -->cup</p></li><li><p>Baroa potato</p><p> | </p><p>400<!-- --> <!-- -->g</p></li><li><p>Butter</p><p> | </p><p>50<!-- --> <!-- -->g</p></li><li><p>Whole milk</p><p> | </p><p>1/2<!-- --> <!-- -->cup</p></li><li><p>Nutmeg</p><p> | </p><p> <!-- -->to taste</p></li><li><p>Olive oil</p><p> | </p><p>4<!-- --> <!-- -->tablespoon</p></li><li><p>Salt and black pepper</p><p> | </p><p> <!-- -->to taste</p></li></ul></div><div class="styles_groceriesButton__9R_xx"></div><div class="styles_container__5qRIm styles_preparationSteps__IP7VI"><div class="styles_title__ES9_3"><div><h2 class="styles_titleText__9qvEU">Recipe</h2></div><div></div></div><div class="styles_preparationsList__8M_NL"><div class="styles_preprationItem__M6nRH"><p>1</p><p>Cut the fillets into medallions and season with black pepper and salt. Fry with olive oil in a very hot skillet (always fry 2 medallions so you don't lose the temperature of the skillet). Be careful not to burn the crust left in the skillet as it will be important to finish the broth.</p></div><div class="styles_preprationItem__M6nRH"><p>2</p><p>Remove the fillets and in the same skillet add a little more oil and fry 1/2 onion in small cubes. The onion will release water and cause that crust that was in the skillet to drop into the sauce. Add 1 cup of beef stock (preferably homemade) and let it reduce by half.</p></div><div class="styles_preprationItem__M6nRH"><p>3</p><p>When reduced, strain this broth to remove the onion and return the broth to the skillet. Add the green peppers (to taste - I use 25g) and then the cream. Let it thicken a little and adjust the salt. Return the fillets to the sauce and let it heat up a bit if necessary.</p></div><div class="styles_preprationItem__M6nRH"><p>4</p><p>Cook the baroa potatoes in water and salt. When they are very soft, drain and mash the potatoes. Add (while still hot) the milk and butter. (If you want a softer puree, add more milk). Stir with a fouet to give the creaminess. Finish with nutmeg and salt to taste.</p></div></div></div><div class="styles_container__uLnAZ"><h2 class="styles_title___GxSo">Did you like this recipe?</h2><div class="styles_options__zAwuA"><img alt="Gostei da receita" src="/assets/votes/vote_positive.svg"/><img alt="Não gostei da receita" src="/assets/votes/vote_negative.svg"/></div></div></div></div></div></div><div class="styles_divider__5AWKW"></div><footer class="styles_footer__0hY29"><a href="/en"><img src="/assets/delirec/delirec_logo_blue.svg" alt="DeliRec logo" class="styles_logo__OaKgg"/></a><div class="styles_sections__E5Zuj"><div><p class="styles_delirecDescription__Wphpm">We are passionate about food and have created this app so that people like us can have fun and discover new dishes, invent recipes and share them. 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Fry with olive oil in a very hot skillet (always fry 2 medallions so you don't lose the temperature of the skillet). Be careful not to burn the crust left in the skillet as it will be important to finish the broth.","step":0,"originalText":"Corte os filés em medalhões e tempere com pimenta preta e sal. Frite com azeite de oliva em uma frigideira bem quente (sempre frite 2 medalhões para não perder a temperatura da frigideira). Tome cuidado para não queimar a crostinha que fica na frigideira pois ela será importante para finalizar o caldo."},{"text":"Remove the fillets and in the same skillet add a little more oil and fry 1/2 onion in small cubes. The onion will release water and cause that crust that was in the skillet to drop into the sauce. Add 1 cup of beef stock (preferably homemade) and let it reduce by half.","step":1,"originalText":"Tire os filés e na mesma frigideira coloque mais um pouco de azeite e frite 1/2 cebola em cubos pequenos. A cebola irá soltar água e fará com que aquela crosta que estava na frigideira solte no molho. Coloque 1 xícara do caldo de carne (caseiro de preferência ) e deixe reduzir pela metade. "},{"text":"When reduced, strain this broth to remove the onion and return the broth to the skillet. Add the green peppers (to taste - I use 25g) and then the cream. Let it thicken a little and adjust the salt. Return the fillets to the sauce and let it heat up a bit if necessary.","step":2,"originalText":"Quando reduzir, coe esse caldo para tirar a cebola e volte o caldo na frigideira. Coloque as pimentas verdes (a gosto - eu uso 25g) e em seguida a nata. Deixe engrossar um pouco e ajuste o sal. Volte os filés para o molho e se precisar deixe aquecer um pouco. "},{"step":3,"text":"Cook the baroa potatoes in water and salt.\nWhen they are very soft, drain and mash the potatoes.\nAdd (while still hot) the milk and butter. (If you want a softer puree, add more milk). Stir with a fouet to give the creaminess.\n\nFinish with nutmeg and salt to taste.","originalText":"Cozinhe as batatas baroa em água e sal.\nQuando estiverem bem macias, escorra e amasse as batatas.\nAdicione (com ela ainda quente) o leite e a manteiga. (Se desejar o purê mais mole acrescente mais leite). Mexa com um fouet para dar a cremosidade. \n\nFinalize com noz moscada e sal a gosto. "}],"updated":{"_seconds":1629133956,"_nanoseconds":471000000},"translation":{"ingredients":[{"fr":"Filet Mignon","es":"Filet Mignon","pt":"Filé mignon ","de":"Filet Mignon","it":"Filetto Mignon","en":"Filet Mignon"},{"it":"pepe verde (in grani)","en":"Green pepper (in grains)","de":"Grüner Pfeffer (in Körnern)","pt":"Pimenta verde (em grãos)","fr":"Poivre vert (en grains)","es":"Pimiento verde (en granos)"},{"es":"crema","de":"Sahne","pt":"Nata","fr":"crème","en":"cream","it":"panna"},{"es":"Caldo de ternera casero","pt":"Caldo de carne caseiro ","en":"Homemade beef broth","it":"brodo di carne fatto in casa","fr":"Bouillon de boeuf maison","de":"Hausgemachte Rinderbrühe"},{"fr":"Pomme de terre Baroa","it":"patata Baroa","de":"Baroa-Kartoffel","pt":"Batata baroa","en":"Baroa potato","es":"Papa Baroa"},{"it":"burro","en":"Butter","pt":"Manteiga ","de":"Butter","fr":"Beurre","es":"Mantequilla"},{"fr":"Lait entier","pt":"Leite integral ","es":"Leche entera","de":"Vollmilch","en":"Whole milk","it":"Latte intero"},{"es":"Nuez moscada","fr":"Noix de muscade","de":"Muskatnuss","en":"Nutmeg","pt":"Noz moscada ","it":"noce moscata"},{"de":"Olivenöl","fr":"Huile d'olive","pt":"Azeite de oliva ","it":"olio d'oliva","es":"Aceite de oliva","en":"Olive oil"},{"es":"Sal y pimienta negra","it":"sale e pepe nero","de":"Salz und schwarzer Pfeffer","pt":"Sal e pimenta preta ","en":"Salt and black pepper","fr":"Sel et poivre noir"}],"preparation":[{"de":"Die Filets in Medaillons schneiden und mit schwarzem Pfeffer und Salz würzen. Mit Olivenöl in einer sehr heißen Pfanne braten (immer 2 Medaillons braten, damit Sie die Temperatur der Pfanne nicht verlieren). Achten Sie darauf, die Kruste in der Pfanne nicht zu verbrennen, da es wichtig ist, die Brühe fertig zu stellen.","it":"Tagliate i filetti a medaglioni e conditeli con pepe nero e sale. Friggere con olio d'oliva in una padella molto calda (friggere sempre 2 medaglioni per non perdere la temperatura della padella). Fate attenzione a non bruciare la crosta rimasta nella padella perché sarà importante per finire il brodo.","pt":"Corte os filés em medalhões e tempere com pimenta preta e sal. Frite com azeite de oliva em uma frigideira bem quente (sempre frite 2 medalhões para não perder a temperatura da frigideira). Tome cuidado para não queimar a crostinha que fica na frigideira pois ela será importante para finalizar o caldo.","fr":"Couper les filets en médaillons et assaisonner de poivre noir et de sel. Faire revenir à l'huile d'olive dans une poêle bien chaude (toujours faire revenir 2 médaillons pour ne pas perdre la température de la poêle). Attention à ne pas brûler la croûte laissée dans la poêle car il sera important de finir le bouillon.","es":"Cortar los filetes en medallones y sazonar con pimienta negra y sal. Freír con aceite de oliva en una sartén muy caliente (siempre freír 2 medallones para que no pierda la temperatura de la sartén). Tenga cuidado de no quemar la corteza que queda en la sartén, ya que será importante para terminar el caldo.","en":"Cut the fillets into medallions and season with black pepper and salt. Fry with olive oil in a very hot skillet (always fry 2 medallions so you don't lose the temperature of the skillet). Be careful not to burn the crust left in the skillet as it will be important to finish the broth."},{"pt":"Tire os filés e na mesma frigideira coloque mais um pouco de azeite e frite 1/2 cebola em cubos pequenos. A cebola irá soltar água e fará com que aquela crosta que estava na frigideira solte no molho. Coloque 1 xícara do caldo de carne (caseiro de preferência ) e deixe reduzir pela metade. ","it":"Eliminate i filetti e nella stessa padella aggiungete ancora un po' d'olio e fate soffriggere 1/2 cipolla a cubetti. La cipolla rilascerà acqua e farà cadere la crosta che era nella padella nella salsa. Aggiungi 1 tazza di brodo di manzo (preferibilmente fatto in casa) e lascialo ridurre della metà.","fr":"Retirer les filets et dans la même poêle ajouter un peu plus d'huile et faire revenir 1/2 oignon en petits cubes. L'oignon libérera de l'eau et fera tomber la croûte qui était dans la poêle dans la sauce. Ajouter 1 tasse de bouillon de bœuf (de préférence fait maison) et laisser réduire de moitié.","de":"Die Filets herausnehmen und in derselben Pfanne etwas mehr Öl hinzufügen und 1/2 Zwiebel in kleinen Würfeln anbraten. Die Zwiebel gibt Wasser ab und bewirkt, dass die Kruste, die sich in der Pfanne befand, in die Sauce fällt. Fügen Sie 1 Tasse Rinderbrühe (vorzugsweise hausgemacht) hinzu und lassen Sie sie um die Hälfte reduzieren.","en":"Remove the fillets and in the same skillet add a little more oil and fry 1/2 onion in small cubes. The onion will release water and cause that crust that was in the skillet to drop into the sauce. Add 1 cup of beef stock (preferably homemade) and let it reduce by half.","es":"Retire los filetes y en la misma sartén agregue un poco más de aceite y fría 1/2 cebolla en cubos pequeños. La cebolla soltará agua y hará que la corteza que estaba en la sartén caiga en la salsa. Añadir 1 taza de caldo de res (preferiblemente casero) y dejar reducir a la mitad."},{"es":"Cuando reduzca, cuele este caldo para quitar la cebolla y regrese el caldo a la sartén. Añadir los pimientos verdes (al gusto - yo uso 25g) y luego la nata. Deja que espese un poco y ajusta la sal. Regrese los filetes a la salsa y deje que se caliente un poco si es necesario.","fr":"Une fois réduit, filtrer ce bouillon pour retirer l'oignon et remettre le bouillon dans la poêle. Ajouter les poivrons verts (au goût - j'en utilise 25g) puis la crème. Laisser épaissir un peu et rectifier le sel. Remettre les filets dans la sauce et laisser chauffer un peu si nécessaire.","it":"Quando sarà ridotto, filtrate questo brodo per eliminare la cipolla e rimettete il brodo nella padella. Aggiungere i peperoni verdi (a piacere - io uso 25 g) e poi la panna. Fate addensare un po' e aggiustate di sale. Rimettete i filetti nella salsa e fate scaldare un po' se necessario.","de":"Nach dem Reduzieren diese Brühe abseihen, um die Zwiebel zu entfernen, und die Brühe wieder in die Pfanne geben. Fügen Sie die grüne Paprika (nach Geschmack - ich verwende 25 g) und dann die Sahne hinzu. Etwas eindicken lassen und das Salz anpassen. Die Filets wieder in die Sauce geben und bei Bedarf etwas erwärmen lassen.","pt":"Quando reduzir, coe esse caldo para tirar a cebola e volte o caldo na frigideira. Coloque as pimentas verdes (a gosto - eu uso 25g) e em seguida a nata. Deixe engrossar um pouco e ajuste o sal. Volte os filés para o molho e se precisar deixe aquecer um pouco. ","en":"When reduced, strain this broth to remove the onion and return the broth to the skillet. Add the green peppers (to taste - I use 25g) and then the cream. Let it thicken a little and adjust the salt. Return the fillets to the sauce and let it heat up a bit if necessary."},{"fr":"Cuire les pommes de terre baroa dans l'eau et le sel.\nLorsqu'elles sont bien molles, égouttez et écrasez les pommes de terre.\nAjouter (encore chaud) le lait et le beurre. (Si vous voulez une purée plus douce, ajoutez plus de lait). Remuer avec un fouet pour donner l'onctuosité.\n\nTerminez avec de la noix de muscade et du sel au goût.","en":"Cook the baroa potatoes in water and salt.\nWhen they are very soft, drain and mash the potatoes.\nAdd (while still hot) the milk and butter. (If you want a softer puree, add more milk). Stir with a fouet to give the creaminess.\n\nFinish with nutmeg and salt to taste.","de":"Die Baroa-Kartoffeln in Wasser und Salz kochen.\nWenn sie sehr weich sind, die Kartoffeln abgießen und zerstampfen.\nFügen Sie (noch heiß) die Milch und Butter hinzu. (Wenn Sie ein weicheres Püree wünschen, fügen Sie mehr Milch hinzu). Mit einem Fouet umrühren, um die Cremigkeit zu erhalten.\n\nZum Schluss mit Muskatnuss und Salz abschmecken.","it":"Lessate le patate baroa in acqua e sale.\nQuando saranno molto morbide, scolate e schiacciate le patate.\nAggiungere (ancora caldo) il latte e il burro. (Se volete una purea più morbida, aggiungete più latte). Mescolare con un fouet per dare la cremosità.\n\nCompletare con noce moscata e sale a piacere.","es":"Cuece las papas baroa en agua y sal.\nCuando estén muy blandas, escurrir y triturar las patatas.\nAgregue (mientras aún está caliente) la leche y la mantequilla. (Si desea un puré más suave, agregue más leche). Remueve con un fouet para dar la cremosidad.\n\nTerminar con nuez moscada y sal al gusto.","pt":"Cozinhe as batatas baroa em água e sal.\nQuando estiverem bem macias, escorra e amasse as batatas.\nAdicione (com ela ainda quente) o leite e a manteiga. (Se desejar o purê mais mole acrescente mais leite). Mexa com um fouet para dar a cremosidade. \n\nFinalize com noz moscada e sal a gosto. 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