Beef tenderloin with green pepper and topinambur chips

Beef tenderloin with green pepper

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
Tempo totale
Filetto di manzo al pepe verde e topinambur patatine fritte, un piatto raffinato veloce da preparare
Ricetta: Second course
Cucina: Italian
Serves: 4
  • 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
  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

Good evening to averybody!

Beef tenderloin with green pepper Beef tenderloin with green pepper photo 2