Beef fillet with Madagascar pepper

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Beef fillet with Madagascar pepper

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Ingredients

4 beef fillets from 220 gr. each
60 gr. broken madagascar pepper
4 shots of cognac
4 shots of red wine agiorgitiko or xinomavro
40 ml. whipping cream
200 ml. roast sauce
salt
flour for "powdering"
butter for sautéing
FOR THE POTATOES
500 gr. potatoes
1 clove garlic Melted
A little butter
salt
Freshly ground pepper
350 ml. whipping cream
4 tbsp. Milk
FOR VEGETABLES
250 gr. zucchini
250 gr. carrots
A little butter
  • Medium

Ingredients

  • FOR THE POTATOES

  • FOR VEGETABLES

Directions

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Beef fillet with Madagascar pepper

Three different preparations on the same plate

Our friend Antonis Grivas “entrusts” us with his favorite recipe that has three different preparations. Pepper fillet is a timeless dish also it is the taste of the holiday, baked cream potatoes that could be a special dish, but also vegetables are glazed that could accompany any meat or fish.

calf

Madagascar Beef Fillet, Baked Cream Potatoes and Glazed Vegetables

By Antonis Grivas executive chef

The article has been published by Sissy Nika and on Emvolos.gr

Steps

1
Done

We add salt to each fillet and we sprinkle with the crushed pepper. We leave it for a while to "tie" the aromas and powder it with flour.

2
Done

We put the butter in a pan and we sauté over high heat, "shielding" the fillet.

3
Done

We "flame" with the brandy, light a fire, so that the brandy evaporates and gets a special aroma.

4
Done

Immediately after, we "quench" it with the wine and leave it for a while until the alcohol evaporates.

5
Done

We add the roast sauce and if we do not have it, we replace it with meat broth that has been boiled in a liter of water and we let it concentrate to 200 ml.

6
Done

We let the fillet take 2-3 boils or more if we want it more cooked.

7
Done

We pour the cream and we let the sauce "bind" well and then the fillet is ready to serve.

8
Done

FOR THE POTATOES

Before starting the process of making the fillet, we prepare the potatoes with cream.

9
Done

We cut the potatoes into slices.

10
Done

We butter the pyrex and we add the garlic, salt and pepper.

11
Done

We mix the cream with the milk.

12
Done

We spread the potatoes and we pour the cream mixture until they are covered.

13
Done
40-45 minutes

We bake in a preheated oven at 160 degrees for 40-45 minutes.

14
Done

We serve the potatoes next to the fillet.

15
Done

Alternatively we could add bacon and a variety of grated cheeses so we have a delicious separate dish for the family.

16
Done
2 minutes

FOR VEGETABLE GLASS

We cut the vegetables into the shape we want and we "boil" them for 2 minutes, in boiling water.

17
Done

In a non-stick pan that has been heated, we add butter, salt, pepper and "pass" our vegetables.

18
Done
2 minutes

We stir with a wooden spoon and in 2 minutes our vegetables are "candied"…

19
Done

We serve our fillet with cream potatoes and glazed vegetables on the side.

TDriver

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