Beefsteak with green pepper (6)

Drained from pickled green pepper, wash it and dry it.

Disponetene half on cutting board and lightly pestatelo with meat tenderizer.

Veiled flour the slices of Tenderloin and place them in a heavy-bottomed skillet in which you have made heat oil: rosolatele two minutes per side.

Drain the meat, one slice at a time, place the crushed pepper pressing slightly so that they are well covered.

Keep them warm between two plates.

In the pan used to Brown the meat disposed of the excess fat, pour in the broth, then stir butter, cream and the remaining whole green pepper: sweet and flame stirring constantly bring the sauce to a boil.

Put the slices of tenderloin covered with pepper in skillet, add salt and cook for a couple of minutes to fire continuously covering them with sweet gravy.

Pour the cognac, take heat well and infiammatelo.

Gently turn the pan until the flame is not going to be expended.

Cover and let stand 2 minutes to fire off.

Choose the central part of the tenderloin, from which you can draw round and regular slices, and legatele with a kitchen Twine so that it is not deformed during firing.