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Mazola

Mazola

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Recipe of Fillet with Green Pepper and Rosemary
Mazola

Mazola

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Recipe of Fillet with Green Pepper and Rosemary
Recipe

Fillet with Green Pepper and Rosemary

40 mins
Half
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Enjoy this steak with pepper in an elegant dinner, it is a very simple recipe but at the same time lucidora.
Learn more about Mazola

Ingredients

6 portions
  • oils, Mazola
  • branches rosemary, cool
  • 4 tablespoons beef broth
  • 80 milliliters cognac, or brandy
  • 7 tablespoons milk cream
  • coarse salt

Preparation

Chop black peppercorns in a mortar or pestle. Spread the medallions with half the pepper and season with salt.
Heat Mazola Oliva and Soya oil, place some rosemary sprigs in the pan (to flavor the oil) and fry the medallions. When they have the desired term, remove them and reserve in a refractory. Remove the rosemary branch.
Leave the pan where you fry the medallions on the fire and add the beef broth, reserve four tablespoons of the bottom in a small bowl.
Mix the bottom you reserved with the cream and add this mixture to the pan, add the rest of the pepper and cook for a few minutes until you get a full sauce.
Flame the medallions with the Brady or Cognac. (Heat the liquor in a metal ladle until it flares)

PRESENTATION

Serve the medallions, cover with a little sauce, garnish with fresh rosemary and serve with steamed vegetables.

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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
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