Beefsteak with green pepper broth
Instructions
Flour and salt the filets, heat the oil in a saucepan and add the fillets with the sprig of Rosemary.
Brown well on both sides, drain fat, add the brandy, leave slightly evaporate and add the green pepper, cream, a bit of broth to form a little sauce to which, eventually, incorporate the butter stirring continuously.
Ingredients and dosing for 4 persons
- 4 veal fillet 150 g each
- 2 teaspoons of green pepper
- 2 tablespoons of cream
- 1 splash of brandy
- 1 sprig of rosemary
- 1 tbsp of broth
- Little of flour
- Salt
- 1 walnut butter
- 1 drop of olive oil