Pepper filet
Instructions
Heat up to boiling in a saucepan the wine, mustard and green pepper.
Join the thread and let it cook for 20 minutes.
Remove the thread, put it in a dish and add cooking sauce cognac and flour.
Mix everything, add salt and pour over sliced Sirloin cut high enough.
Ingredients and dosing for 4 persons
- 350 g of beef tenderloin
- 3 teaspoons of mustard
- 3 teaspoons of cognac
- 1/2 cup of white wine
- 2 teaspoons of flour
- 3 teaspoons of fresh green pepper
- Salt