Beef tenderloin with green pepper and topinambur chips

Hola people! Spring is coming!

Talking about  FOOD, do you remember that I mentioned the wonderful dinner we did Saturday night with our dear friends?! Here is the second that we ate: a fantastic Beef tenderloin with green pepper, a refined receipe quick to prepare.

I did moving away slightly from the original recipe, I omitted the mustard and I blended with the red wine, the Valpolicella revision instead brandy. The result was excellent!

To do something different I thought I’d use as a side dish of potatoTopinambur.

Here is the recipe, Beef tenderloin with green pepper and topinambur chips:

Beef tenderloin with green pepper and topinambur chips

 

Stampa

Preparazione

15 Minuti

Cottura

20 Minuti

Tempo totale

35 Minuti

 

Filetto di manzo al pepe verde e topinambur patatine fritte, un piatto raffinato veloce da preparare

Autore: Annalisa

Ricetta: Second course

Cucina: Italian

Serves: 4

Ingredienti

• 4 Beef tenderloin
• pepper green beans
• salt to taste
• 200 ml of fresh cream
• 1 knob of butter
• Valpolicella red wine (or brandy)

For the tipinambur chips:

• 2 medium-sized topinambur
• enough flour
• olive oil
• salt to taste

Preparazione

1. Take a bit of green peppercorns and put them on each slice of tenderloin.
2. In a pan melt a knob of butter, and cook the tenderloin two minutes for side. Keep them from the heat.
3. Meanwhile, in a skillet, add the wine, cream and other grains, salt and let restrict the sauce.
4. At this point take the tenderloin and let them cook for 2-3 minutes in the sauce, season with salt and serve.

Now prepare the topinambur crisps:

1. Peel the topinambur, cut into thin slices, wash the slices under cold water and dry them.
2. In a bowl, flour them well.
3. Heat oil in a pan and fry the chips until golden.
4. Drain on paper towels. Finally add salt to taste.
5. Serve next to the Beef tenderloin

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