Beef tenderloin is a celebratory classic, where many side dishes feel great. But if we add the pepper paste, we get it. a classic where success is always guaranteed. A simple recipe that allows us to devote more time to other preparations on the menu and can be prepared with a center portion of beef tenderloin (from which we will remove all medallions of the same size) or pork tenderloin. This is a cheaper meat that also tastes good with chili sauce.
We begin to prepare the sauce. To do this, peel the onion and finely chop it. Heat the butter in a pan, add some oil and sauté the onion. on low heat for about 15 minutes. Crush the black peppers and add to the onions.
Then we water it with broth and liquid cream. We spice it up and cook it all 10-15 minutes on low heat. We crush it and if we want a very thin sauce, we pass it through a sieve. Otherwise, shredding is sufficient.
Then we rub the fillets of veal with oil and salt. We mark on a very hot pan or iron, a few minutes on either side. However, if we want less done, we will reduce the time. On the other hand, if we love them very well, we will leave them a little longer.
Either way, when the sirloin is ready we will take them out of the frying pan or off the grill and we will let them rest before laminating and coating. In this way, we ensure that the syrup settles. We will serve it with our favorite side dish and chili sauce.
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Crystal Leahy is an author and health journalist who writes for The Fashion Vibes. With a background in health and wellness, Crystal has a passion for helping people live their best lives through healthy habits and lifestyles.
