Beefsteak with green pepper
Instructions
Drain well pepper from pickling liquid.
Crush it and half spargerne on a plate.
Heat oil and fry a few slices of meat flour.
Adhere the pepper flesh pressing on the plate.
Remove the oil from the Pan, pour in the broth, then add the butter, melt, then add the cream, and after a little meat, salt, flambé with the liqueur, and serve.
Ingredients and dosing for 4 persons
- 4 slices of veal fillet
- 3 tablespoons of green pepper
- 1 tablespoon of flour
- Little of cognac (or brandy)
- 3 tablespoons of cooking cream
- 3 tablespoons of broth
- Butter
- 2 tablespoons of olive oil
- Salt