Beef in Green Pepper Sauce. Method for preparing beef medallions with green peppers

Try cooking meat in green sauce. Rest assured, everyone will love this dish. Although his appearance, of course, is completely unusual and even a little dubious. But, believe me, it only seems so in the picture. In reality, the sauce is a rich and juicy green color, which not only looks beautiful against the backdrop of stew, but also emits such an aroma that your appetite appears out of nowhere.

Preparation:

1) Cut the pork into large pieces - a little smaller than for kebab.

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6) Place celery leaves (without branches) in a separate bowl. Vegetables that were stewed along with the meat are also added here - catch them using a slotted spoon. Next, you need to turn all these ingredients into a thick puree.

Ingredients:

Pork (0.5 kg), pork seasoning (1 tbsp), Italian herbs (0.5 tsp), red pepper (pinch), vegetable oil(for greasing meat), carrots (1 large piece), onion (1 piece), garlic (3 cloves), celery leaves (bunch), wine vinegar and salt to taste.

I tried beef medallions with green peppers in Italy, after trying all kinds of pizza, pasta and the famous tagliata (beef tenderloin, fried and sliced). I fell in love with this dish immediately, from the first bite, and regretted that I had not paid attention to it for so long. The medallions are very juicy, thanks to the sauce, they have delicate taste and texture. Green pepper, in turn, adds moderate spiciness and a unique aroma.

The dish itself, although it came from French cuisine, which is famous for the abundance and variety of sauces, is very popular in Italy, and it can be found on the menu of almost any restaurant. Beef medallions can be prepared for both a family dinner and a dinner with friends. It is easy and quick to prepare, and will certainly not leave anyone indifferent who tries this dish.

Ingredients:

• Beef fillet - 400 gr;
• Cream 30% - 150 ml;
• Green pepper (peas) - 2-3 tsp;
• “Soft” mustard - 1 tbsp. l.;
• Butter - 15 g;
• Whiskey or cognac - 30-40 ml;
• Salt.

Cooking time - 20 minutes; portions - 2.

Method for preparing beef medallions with green pepper:

1. To prepare fillet with green pepper, we will need a medallion-shaped beef fillet, 2-3 cm high. The fillet should be room temperature, so it must be removed from the refrigerator in advance. Wash and dry our meat medallions with a paper towel. We tie the medallions in the middle with culinary thread so that they do not lose their shape when frying.
2. Green pepper must be crushed to enhance the taste.
3. Roll medallions on both sides in green pepper. There is no need to salt the meat so that it remains juicy.

1. Heat a frying pan and melt the butter in it.
2. Fry the medallions in oil on both sides. The degree of roasting depends on your taste preferences. IN original recipe the meat is fried for a couple of minutes, but if you are not used to meat being fried this way, it is better to fry until , 4-5 minutes on each side. Use a spatula or tongs to turn the medallions so as not to pierce the meat or release any juices.
3. After frying, the medallions must be transferred to a plate and covered with a lid. It is important that they remain warm while we prepare the sauce.

1. Pour cognac or brandy into the frying pan where the meat was fried (be careful with the fire).
2. Add mustard and cream, mix well.

1. Add the remaining green pepper and a pinch of salt. Bring the sauce to a boil and reduce heat.
2. Remove the cooking string, place the medallions in the sauce and simmer in it for a few more minutes.
3. Turn it off, let it rest for a few minutes and serve.
4. These medallions can be served as a side dish with potatoes, asparagus or grilled vegetables. Also, dry or semi-dry red wine is perfect for this dish.

Beef medallions with green peppers

The whole taste of this dish is sour cream sauce with garlic and cumin, because the beef just needs to be boiled.

Required Products:

Beef (veal) whole piece (or several large pieces) - 1 kg

Water for broth - 2.5 l

Mixture of dry roots for broth - 2 tbsp. spoons. You can take fresh vegetables diced (onion, carrot, parsley root, celery root)

Bay leaf - 1 pc.

Black peppercorns - 7-9 pcs.

salt

For the sauce:

Beef broth - 0.5l

Flour - 1 tbsp. spoon

Cumin (seeds) - 1/3 teaspoon

Onions - 1 pc. - 65g

Sour cream - 75g

Garlic - 2 cloves

Butter - 30g

Dill - 2-3 sprigs

Salt

Ground black pepper

Preparation

Place the beef in a saucepan with hot water, bring to a boil, skim off the foam several times, reduce the heat and cook the meat with the lid ajar until fully cooked, about 2 hours.

About 20 minutes before the end of cooking, add roots, salt, bay leaf and peppercorns to the broth.

Remove the finished meat from the broth, but keep it closed. Pour out 0.5 liters of broth for the sauce, and the rest of the broth can be used for first courses.

Mix sour cream with 150 ml of broth.

Fry the flour in a dry frying pan. Gradually, stirring, pour in sour cream and broth. Stir well so that there are no lumps.

Finely chop the onion and sauté in butter.

Grind the cumin in a mortar with a pinch of salt. You will immediately feel what it smells like. Grate the garlic on a fine grater.

Add cumin to the frying pan and simmer for 5 minutes. Pour in sour cream mixture with flour, add the rest of the broth, garlic, salt and pepper to taste.

Cut the meat into pieces,

put in the sauce, bring to a boil, simmer for 2 minutes. Sprinkle with chopped dill.

As a side dish, boil the potatoes and pour oil over them. Serve the beef in the sauce hot.

Bon appetit!

There are many types (varieties) of sauces containing a very significant amount of herbs. Green sauce, you can perfectly cook stew in it - a dish of meat with herbs.

So, for example, Italian or Mexican Salsa verde, French Sauce verte, German Grüne Soße or Frankfurter Grie Soß, guacamole.

The main ingredients of green sauce are herbs. This does not mean lawn grasses, and not the “grass” beloved by part of the population. And spicy herbs - dill, parsley, cilantro, basil, oregano, marjoram, savory, etc.

It is said that more than 2,000 years ago, the Romans brought a recipe for green herb sauce from the Middle East to Europe. It's not what some people think. Green sauces are also characteristic of Latin American cuisines. The famous guacamole, whose green color comes from avocado and herbs. An excellent addition to meat and poultry, as well as with corn chips(nachos) and beer.

I noticed that the components of green sauce vary greatly depending on the area and the availability of products. Often the classic set of herbs is replaced or supplemented. For example, in the Caucasus, there are many local sauces, including green ones. There are also excellent stews in a green sauce made from local herbs.

Who says we can't make our own green sauce and herb stew?

Stew. Step by step recipe

Stew Ingredients (2 servings)

• Meat (beef) 400 gr
• Butter 30 gr
• Onion 1 piece
• Garlic 2-3 cloves
• Parsley 1 bunch
• Dill 1 bunch
• Basil 1 bunch
• Green onions 4-5 pcs
• Dry white wine 50 ml
• Salt, ground black pepper, suneli hops to taste

1. The amount of greenery is a lot. The more, the tastier the stew will be.

   Beef and greens

2. You don’t need a lot of meat, beef. Clean the meat from bones, films, tendons. There should only be pulp. Cut the meat into medium-sized pieces. You can also use veal ribs instead of meat, this has its own charms.

   There should be a lot of greenery

3. Small quantity butter, approximately 30 g, melt in a very hot deep frying pan (sauce pan). When the butter melts, throw in the meat.

   Fry beef

4. Fry the meat and add the onion, chopped into small cubes. Fry everything together over high heat for 4-5 minutes with constant stirring.

   Add onion and fry everything together

5. Salt and pepper the meat and add suneli hops. Everything is to taste, but I recommend: little salt and a lot of spices. The dish should be spicy, but not salty.
6. Add 2 glasses of water and simmer the meat and onions under the lid over low heat until the beef is cooked. This is up to 1 hour in time.

   Add 2 glasses of water and simmer the meat with onions under the lid

7. Then at the same time throw in all the finely chopped greens: parsley, dill, basil, green onions.

   Add all the greens

8. Add 50 ml of dry white wine. Stir and cover the herb stew.
9. After boiling, reduce the heat to low and simmer the green sauce and meat under the lid for at least 15 minutes. If the liquid boils away, you can add boiling water from the kettle.
10. The green sauce should be thicker than soup at the end.

Served with a sauce of cream, aromatic cognac and allspice. Try to cook this dish at home, and we will tell you how!

Traditionally creamy sauces Prepare for tender, lean steaks (such as filet mignon or beef medallions). These steaks come from the most tender part of the carcass - the tenderloin, which runs along the spine. This muscle is practically not involved in movement during the life of the animal, therefore they are famous for their tender meat and very delicate taste. Beef in green pepper sauce V classic recipe involves cooking filet mignon steak, which is served with a thick and rich pepper and cream sauce. You can cook a classic Ribeye or grilled one.

So, to prepare this dish according to the classic recipe, you will need filet mignon. Please note that the minimum thickness of such a steak should be from 3 to 5 cm. Otherwise, the meat will turn out a little dry.

Heat a thick-bottomed frying pan (preferably cast iron) well and melt a slice of butter in it. Pour in a spoon olive oil and add filet mignon. Don't forget to salt and pepper it first. Fry the meat on both sides for 2-3 minutes until golden brown.

Our advice: to marbled beef fried better and more evenly in green pepper sauce; 30-40 minutes before cooking, the meat should be removed from the packaging and heated to room temperature.

Now add the green peppercorns to the pan. Stir it constantly so that it browns evenly on all sides without burning. Once the peppers are slightly fried, pour a couple of tablespoons of cognac into the pan and set it on fire. As soon as the fire goes out, the alcohol has evaporated, you can add cream. It is better if they are fatty and always heated to room temperature. This is important! As you continue to sear the steak in the pan, you need to maintain the same temperature on the working surface of the pan. Cold cream poured into the pan will sharply reduce its temperature, which will not have the best effect on the quality of the cooked meat.

When you add the cream, stir all the ingredients and reduce the heat. Cook the sauce until it thickens, remembering to stir it constantly.

Beef in green pepper sauce is served immediately. Steak cooked this way turns out very juicy and tender. It does not need to be cooked in the oven to the desired degree of doneness, as is often done with thick steaks.

You can cook others using this recipe. This sauce goes well with ribeye, striploin and sirloin steak, as well as flank steak or hanger steak. In a word, go for it!

Advice from T-Bone: if lean and tender steaks are recommended to be served with a gentle, creamy sauce, then steaks with good marbling are served with a sauce with more bright taste. For example, Tomahawk or Porterhouse steaks go well with Jack Daniel's whiskey sauce, and alternative steaks like skirt steak or flank steak go well with sauces based on garlic and fresh herbs (basil, oregano, marjoram and thyme).