Pepper Medallions
Delicious pepper sauce, the perfect combination for tasty medallions that can be made from chicken, beef, or pork. The preparation of the fillets can be done in any preferred way; grilled, baked, etc. The important thing is that if we want pepper fillets, we add this delicious sauce.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
4
Servings
- 8 beef tenderloins, in medallions
- 1 1/2 cups olive oil
- 3 tablespoons olive oil
- 200 milliliters sour cream
- 2 tablespoons brandy
- 1 1/2 cups white wine
- 1 1/2 cups water
- 2 tablespoons whole black pepper
- 2 tablespoons mustard
- 2 tablespoons soy
- 2 cloves garlic
- 1 cube broth, meat
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch ground black pepper
Preparation
20 mins
20 mins
Low
- In a large skillet, add half a cup of olive oil and the garlic cloves, heat for a couple of minutes, let the oil absorb the flavor of the garlic and discard the cloves.
- Add the filet medallions and season with salt, garlic powder, and ground pepper to taste, let them cook, flipping to season the other side. Cook for a few minutes according to your preference.
- Meanwhile, on a flat surface, crush the peppercorns until they are crushed or smashed (a pepper mill can also be used).
- In a small pot, add 3 tablespoons of olive oil, the two tablespoons of brandy, white wine, water, and the crushed peppercorns. Let it simmer for 15 minutes, stirring, and add more water if necessary (it will thicken a bit, so avoid it drying out).
- Add the cream, mustard, and soy sauce, stir over low heat to mix all the ingredients evenly. Let it boil, remove from heat, and serve the sauce over the fillets.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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