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Fillet with poivre sauce (pepper sauce)
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Wilson Nunes
@wilsonfnunes- Ingredients
- Recipe
- Filet Mignon800 g
- Green Pepper1 tablespoon
- White onion (Brunoise)200 g
- Butter50 g
- Cream (or fresh cream)100 g
- Cognac50 ml
- Beef broth (Homemade)200 ml
- Black pepper and salt to taste
- Olive oil2 tablespoon
- Make 4 medallions of 200g each and start frying the filet mignon. (Season with salt and pepper). Fry in a very hot skillet with a little olive oil for 2 minutes on each side. Turn with tongs so as not to pierce the meat and fry on the sides of the meat as well.
- Put this meat in a shape and take it to the preheated oven 200 degrees for 8 minutes. The point I like. If you want more to the point leave it 11 minutes.
- In the same skillet that you fried the meat, put a little butter and the onion. Season with a little salt for the onion to sweat and deglaze the bottom of the meat that was stuck.
- Add the cognac and flambé. Now it's time to add the beef broth, but if you don't have it, you can use a little dry white wine as well. Let this liquid reduce by half.
- Strain through a sieve or chinois and return the broth to the skillet. Add the green peppers, the cream and let it thicken.
- Add freshly ground black pepper (to taste) and adjust the salt. Serve with the fillets and the poivre sauce on top.
- Follow-ups: Mashed potatoes, or rice and chips, or buttered pasta, or asparagus.
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