Entrecot to the pepper, a dish of meat with a delicious and simple sauce to prepare. This pepper sauce is very easy and can help us accompany other types of meats, vegetables and even fish. In addition, it is an excellent idea for Christmas or any other celebration. The pepper sauce is a classic among the sauces because it fits very well with the red meats that are cooked grilled. There are a great variety of peppers with which to be able to elaborate it, for example, there is the red, the green and the black, each with its particular flavor. We will opt for a mixture of several, but you can choose the one you like best to make this recipe from Entrecot to the pepper. To be at its point, you will see that we will first make the sauce and then cook the meat, since if we do it upside down the meat will cool and harden. Keep reading to know how to do the pepper here, in recipesgratis.
| 🚻 2 Diners | 🕘 15m | 🍵 Principal | 🤯 Divestading |
| Ingredients to make the pepper: |
| 2 Ternera Entrecot Files 250 milliliters of milk or cream for cook ground pepper 1 pinch of salt 1 jet of oil d eoliva |
| ADDITIONAL CHARACTERISTICS: Average cost, iron |
Ingredients to make the pepper:
1. To make pepper sauce, heat a pan over medium heat with a stream of olive oil and add the pepper balls. Remember that you can make the green or black pepper entrecot, or a mixture of both.
2. When the pepper begins to brown, add a couple of tablespoons of cognac and let the alcohol reduce a couple of minutes. You can put more quantity of cognac.
Trick: Also do the pepper with mushrooms, laminating about 4 mushrooms and skipping them with the piments.
3. Add the cream and let it cook until it starts boiling. At this point, the fire goes down and add the meat concentrate or a broth pill. Remove and let the sauce be cooked over medium heat until it thickens. Go testing the taste to put salt and a little ground pepper until it is left to your liking. If you like the taste of intense pepper, it adds quite ground pepper. Turn off the fire and reserve the sauce in the pan.
Trick: To make the pepper without cream you can crush a handful an anacard with the amount of water needed to form a sauce with the consistency you want. Add this sauce to the pan and use it as if it were cream.
4. Heat a high heat with a little oil. When it is very hot, cook the grilled entrecot for 3-4 minutes on each side, according to the thickness of the fillet, over medium-high heat. It must be golden and juicy inside.
5. Put the steaks on a plate, heat the sauce so that it is very hot and wander it on the meat. You can also serve the sauce in a salsera and that each diner is served. That easy is the pepper -in -laws recipe, what do you think? Another totally valid option would be to heat the sauce in the pan and introduce the cooked meat fillets so that they are impregnated well. All forms are correct and offer us a tasty dish.
