In a wide pan we put half a cup of olive oil and garlic cloves.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make fillet medallions to the pepper: |
| 8 fillet slices (fine loin) ½ cup of olive oil 3 tablespoons of olive oil 200 milliliters of milk cream (1 cup) 2 tablespoons of brandi liquor or cognac ½ cup of white wine ½ cup of water (120 milliliters) 2 tablespoons of black pepper in grains 2 tablespoons of mustard sauce 2 tablespoons of soy sauce of soy sauce 2 cloves of garlic 1 cube of meat concentrate 1 pinch of garlic Powder 1 pinch of black pepper from molinillo 1 pinch of salt |
Ingredients to make fillet medallions to the pepper:
2. We heat a couple of minutes, we let the oil be impregnated well and discard the garlic.
3. Then add the fillet medallions and put salt, garlic powder and grinding pepper to taste.
4. Let cook and turn to season from the other side.
5. let us cook for a few minutes according to our liking; very cooked or about.
6. Meanwhile, on a surface to knead we put the pepper grains and pass it on a huslero with a lot of pressure until leaving the crushed or crushed grains.
7. In a small pot we put 3 tablespoons of olive oil, the two tablespoons of liquor, white wine, water and the pepper grains already spiral.
8. We let it boil slowly for 15 minutes stirring and adding more water if necessary, (even if it goes a little, avoid drying out).
9. Then add the milk cream, mustard sauce and soybean sauce.
10. While we slowly revolve to homogeneously mix all the ingredients we are going to taste if we want.
11. Let it warm up and barely boil and put this sauce on the fillets.
12. Serve hot and accompanied by Dukes Potatoes, Esparagos y Palmitos salads, or your taste.
13. Note: The preparation of the fillets can be otherwise if preferred; like grilled, baked, etc.
14. The important thing is that if we want fillets to the pepper we add this delicious sauce.
