Veal fillet with red pepper
Instructions
Flour and Brown the meat.
Get rid of cooking oil and add butter, red pepper, salt and deglaze with brandy.
Combine cream, mustard, finish cooking while leaving the meat pink.
Cut the pumpkin into thin slices, Sear in water and pass in a pan with butter, balsamic vinegar, salt and pepper.
Ingredients and dosing for 4 persons
- 2 veal medallions
- 10 cl of cream
- 1 tablespoon of mustard
- 2 nuts of butter
- 100 g of yellow squash
- Pink pepper
- Brandy
- Balsamic vinegar
- Flour
- Olive oil extra virgin
- Salt