Filet with Green, Pink, and Black Pepper, this is exactly the green pepper recipe, which I wanted to change only to give it a touch of color by adding other types of pepper. Simple to make and I would say especially quick, because it’s ready in about ten minutes. If you have guests, you can still prepare in advance, to serve it at the last minute without having to stay too long in the kitchen. After browning it in the pan, as per the recipe, place it on a dish and cover it to keep it warm. Prepare the sauce, let it sit, and when it’s time to serve the second course, turn it on and finish cooking. If it’s a family meal instead, you can do everything at the last minute. For those like me who are lactose intolerant, it is now possible to make this dish with lactose-free milk ingredients, so get to work right away.
If you like adult beef cooked rare, then don’t miss the next recipes:
- Cost: Expensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.6 lbs adult beef filet ((4 slices))
- 2 tablespoons heaping of green, pink, and black pepper
- 1.4 oz brandy or cognac
- 2 tablespoons butter
- 2 teaspoons heaping of mustard
- 7/8 cup heavy cream
Tools
- 1 Pan non-stick
- 1 Paper towel
Preparation
Take the adult beef filet out of the fridge at least an hour before cooking it, so it reaches room temperature. This will prevent thermal shock when it comes into contact with the hot pan, thus avoiding toughening the meat. In the meantime, coarsely crush the various types of whole peppercorns (the original recipe calls for just green pepper), with whatever you have on hand. After thoroughly patting the slices with a paper towel to remove any moisture, roll them in the pepper, pressing lightly to make it adhere.
In a non-stick pan, add the butter and let it melt. When it starts to sizzle, add the filet and, keeping the heat always high, brown it on both sides for two minutes each and deglaze with the brandy.
Once this is done, place the slices on a plate and cover them with aluminum foil to keep them warm. In the same pan, add the mustard, cream, mix to combine the ingredients with the cooking juices, and let it reduce for a few minutes. Avoid adding salt unless you use it a lot, because the mustard and pepper will be enough to flavor the meat and sauce.
At this point, without lowering the heat, put the filet back in the pan and let it cook for another two minutes per side.
Finally, serve the Filet with Green, Pink, and Black Pepper immediately, very hot, and cover it with the sauce that has formed.
Tips
The filet can be kept in the fridge for one or two days at most, but in an airtight container.
It’s clear that once reheated it will not be the same, especially because it will be cooked further, losing its original state.
I would avoid freezing it, because once thawed the taste will definitely be different.
The best thing is to eat it as soon as it’s made, without leaving leftovers.
The best thing is to eat it as soon as it’s made, without leaving leftovers.
