x
1 Photos
x
Select File


Validate Cancel
1
Recipe of Medallions with Pepper
Recipe

Medallions with Pepper

20 mins
20 mins
Low
4.666667
|
143
Favorites
Collections
Glider
Super List
Upload a picture
To print
Delicious pepper sauce, perfect combination for delicious medallions that can be chicken, beef or pork. The preparation of the fillets can be of the form that is preferred; like grilling, baking, etc. The important thing is that if we want steaks with pepper we add this delicious sauce.
Learn more about Sandra Schwartzman

Ingredients

4 portions
  • 8 beef steaks, in medallions
  • 1 1/2 cups olive oil
  • 3 tablespoons olive oil
  • 200 milliliters cream
  • 2 tablespoons brandy
  • 1 1/2 cups white wine
  • 1 1/2 cups Water
  • 2 tablespoons black peppercorn
  • 2 tablespoons mustard
  • 2 tablespoons soy
  • 2 cloves garlic
  • 1 Cube stock, meat
  • 1 pinch garlic powder
  • 1 pinch salt
  • 1 pinch ground black pepper

Preparation

In a large saucepan add a half cup of olive oil and the cloves of garlic, heat a couple of minutes, let the oil permeate well and discard the garlic.
Add the medallions of fillet and add salt, garlic powder and ground pepper to taste, let cook, turn to season on the other side. Let cook a few minutes according to your taste.
Meanwhile, on a flat surface grind the peppercorns until they are crushed or crushed (you can also use a pepper grinder)
In a small pot add 3 tablespoons of olive oil, two tablespoons of brandy, white wine, water and peppercorns. Let it boil on low heat for 15 minutes stirring and add more water if necessary, (although it will thicken a little, prevents it from drying out).
Add the cream, mustard and soy sauce, stir over low heat to mix all ingredients evenly. Let it boil, remove from the heat and serve the sauce over the fillets.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Ma Fer Gil
19/06/2020 17:17:19
Agregué Maizena para espesar, sellé la carne y la metí al horno después, muy rico.
Ornella Regalado Espinoza
01/04/2020 12:17:26
Me quedó deliciosa. Dejé hervir a fuego lento la salsa y le puse menos cantidad de vino y crema.
Irais Castillo
31/03/2020 18:04:55
Creo que algo esta mal en las cantidades para la salsa....me quedo un caldo 😩😩

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Cauliflower Mac and Cheese

1 Comments

Pasta and Cheese Cake

2 Comments

6 Donuts of Flavors

8 Comments
ADVERTISING
ADVERTISING
ADVERTISING