Beef tenderloin with green pepper sauce
2 servings
30 minutes
Beef tenderloin with green pepper sauce is a refined French dish that impresses with its balance of flavors and textures. Tender meat infused with the aroma of garlic and fresh vegetables combined with a velvety cream sauce enhanced by the spiciness of green pepper creates harmony in every bite. Potatoes fried to a golden crust add a warm, homey note to the dish. It is the perfect treat for a romantic dinner or festive meal served with a glass of good wine. The origins of the recipe delve into the depths of French cuisine where mastery lies in the precise combination of ingredients and delicacy in preparation. The taste is rich, deeply meaty with subtle creamy notes while green pepper adds a spicy freshness awakening the appetite. An exquisite yet accessible dish for true gastronomes.
1
Cut young potatoes in half and boil until almost fully cooked (about 10 minutes), then fry them in a heated olive oil.
- New potatoes: 100 g
- Olive oil: 3 tablespoons
2
After a couple of minutes of frying, add the meat and finely chopped garlic to the potatoes.
- Beef tenderloin: 200 g
- Garlic: 1 clove
3
Put fresh spinach, diced tomato, and green pepper in a pan, add some strong meat broth and cream. Simmer for two to three minutes.
- Spinach: 30 g
- Tomatoes: 50 g
- Green peppercorns in brine: 2 tablespoons
- Meat broth: 50 ml
- Heavy cream 35% fat: 50 ml
4
Thicken the sauce with butter. For this, place a few pieces of very cold butter in the pan and stir: the sauce will become softer and creamier.
- Butter: 20 g
