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Filetto al pepe verde

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Categorie: Secondi

filetto-al-pepe-verde

10 Maggio 2013

2

  Tec-Al, tra le varie cose, mi ha omaggiato di una bella confezione di pepe verde in salamoia. Questa è stata l’occasione giusta per preparare il famoso filetto al pepe verde.     Prima di tutto mettete sul tagliere ½ cucchiaio di pepe verde in salamoia sgocciolato e pestatelo con l’aiuto del batticarne. Fate attenzione,... Read more »
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Tec-Al, tra le varie cose, mi ha omaggiato di una bella confezione di pepe verde in salamoia.

Questa è stata l’occasione giusta per preparare il famoso filetto al pepe verde.

 

INGREDIENTI PER 2 PERSONE: 1 filetto da circa 400 gr - 1 noce di burro – 1 cucchiaio di pepe verde in salamoia Tec-Al – ½ bicchiere di brandy – 75 ml di panna fresca da cucina – 1 cucchiaio di senape

 

Prima di tutto mettete sul tagliere ½ cucchiaio di pepe verde in salamoia sgocciolato e pestatelo con l’aiuto del batticarne. Fate attenzione, i chicchi di pepe schizzeranno ovunque come palline di un flipper impazzito. Dovete solo un po’ pestarli per far si che, dopo, con la carne, rilascino tutto il loro aroma, non dovete spappolarli.

Prendete il filetto e passatelo sul pepe verde schiacciato, il pepe verde deve aderire alla carne, da tutti e 2 i lati.

In una padella antiaderente mettete il burro, appena è sciolto fatevi rosolare la carne a fuoco vivace, 2 minuti per lato. Dopodichè togliete il filetto dalla padella e tenetelo in caldo.

Nel sughetto rilasciato dalla carne aggiungete prima il brandy e poi la senape e sfumate.

Appena il sughetto inizia a restringersi aggiungete la panna e il resto del pepe verde in salamoia.

Fate addensare a fuoco non troppo vivace e rimettete in padella i filetti e fateli insaporire per qualche secondo.

Mangiate ben caldo.

filetto-al-pepe-verde

 

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