Pepper filet com arroz a piamontese, Filet au poivre de Doutores na cozinha
- há 6 anos
A classic recipe of filet au poivret accompanied by a delicious piamontese rice. do not miss this video that demystifies gourmet cooking and shows how easy it is to make complex recipes.
INGREDIENTS
- 2 high medallions of filet mignon
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons freshly ground black pepper
- 2 tablespoons brandy
- 200 ml of sour cream
- salt and black pepper to taste
METHOD OF PREPARATION
In a large skillet, heat olive oil and butter well. When it is very hot, add the medallions seasoned with salt and pepper and brown (2 min) on all sides.
In the same frying pan, add roughly chopped peppers, brandy and sour cream. Let reduce for 10 minutes.
Serve the medallions with the sauce.
Rice piamontese
1 cup cooked rice tea
2 garlic cloves
100 Sliced Champignon (1/2 cup tea)
200 ml of Milk Cream
50g Mozzarella Cheese (minced or grated)
1 tablespoon Butter Soup
Salt to taste
INGREDIENTS
- 2 high medallions of filet mignon
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons freshly ground black pepper
- 2 tablespoons brandy
- 200 ml of sour cream
- salt and black pepper to taste
METHOD OF PREPARATION
In a large skillet, heat olive oil and butter well. When it is very hot, add the medallions seasoned with salt and pepper and brown (2 min) on all sides.
In the same frying pan, add roughly chopped peppers, brandy and sour cream. Let reduce for 10 minutes.
Serve the medallions with the sauce.
Rice piamontese
1 cup cooked rice tea
2 garlic cloves
100 Sliced Champignon (1/2 cup tea)
200 ml of Milk Cream
50g Mozzarella Cheese (minced or grated)
1 tablespoon Butter Soup
Salt to taste