Beef fillet with green pepper is a sublime dish, rather laborious to prepare but with a unique and surprising taste, for true connoisseurs. For this recipe, the prized cut of the hindquarter of the bovine is used, located under the lumbar vertebrae, with a particularly intense flavor and enhanced by the sauce and peppercorns.
The delicious green pepper beef fillet is prepared by marinating the meat with a mixture of salt, ground pepper, garlic and aromatic herbs, then the drained meat is cooked in a pan with oil and seasoned at the end with lemon juice and Worcestershire sauce. Finally, of course, the green peppercorns are added, an authentic trademark of the dish.
INGREDIENTS:
- Beef fillet: 4 slices
- Extra virgin olive oil: to taste
- Rosemary: 1 bunch
- Basil: 1 bunch
- Parsley: 1 sprig
- Garlic: 1 clove
- Worcestershire sauce: a few drops
- Lemon juice: 1 tablespoon
- Green peppercorns: 1 handful
- Pepper: 1 pinch
PREPARATION.
- Place the slices in a bowl, sprinkle them with a pinch of salt and ground pepper, then sprinkle them with chopped garlic, basil and rosemary, drizzle everything with 2 spoonfuls of oil, cover the bowl and leave to rest for an hour.
- After this period of time, heat the remaining oil in a non-stick pan, place the meat (drained from the marinade) in it and let it cook on both sides for 5 minutes
- Then pour the marinade into the pan, sprinkle a few drops of Worcestershire sauce, add the lemon juice, stir and leave to flavour for a few minutes
- Then serve the fillet immediately on the table covered with the cooking sauce, sprinkling a handful of green peppercorns on the meat and on the plate.
ENJOY YOUR MEAL!
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