Fry half of the cooking the backs or fillets in some more than half of the oil.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make bifes or fillets to the pepper: |
| 9 bifes or fillets of loin 1 tablespoon of butter 3 red peppers 150 ccs of dry white wine 3 tablespoons of liquid cream 150 ccs of oil 1 pinch of salt 1 pinch of pepper pepper pepper |
Ingredients to make bifes or fillets to the pepper:
2. Once they have turned around and have released the juice, add the salt and pepper.
3. In the second round repeat the operation with salt and pepper.
4. Once cooked up to half the desired cooking point, remove them from heat and let them deliver their juice.
5. In another pan add the rest of the oil.
6. Once the oil is hot, incorporate the peppers peeled and chopped.
7. Fry for about five minutes, then add the white wine and cook over control for another ten minutes or until cooked.
8. Mix the juice that bifes or fillets released, in this preparation.
9. Mix well and put the fillets or bifes again, next to that of the prepared sauce, to finish its cooking.
10. Once cooked, leaving the bifes of the pepper taste, for at least 15 minutes to heat moments before serving.
11. Add the butter and cream, without boiling, so that it is not cut.
