Peppered sirloin steak

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Peppered sirloin steak

You have seen it many times on restaurant menus, but have you tired to make it at home?

For years peppered pork tenderloin was a hit on restaurant menus in Spain. A distinguished and delicate dish with a certain French touch.

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Cost

6

euros

Rations

4

people

Preparation

30

minutes

Cooking

minutes

Difficulty

Low

Ingredients

1 pork tenderloin
Carmencita Steak iberian
Extra virgin olive oil
Carmencita Green peppercorns in brine
1/2 glass of brandy
250 ml of cream
200 ml of milk
Carmencita mixed Peppercorns
1/2 teaspoon of Carmencita ground Mustard

Preparation

Divide the tenderloin into 4 large medallions, season with the Meat grinder and sear both sides.
In the same frying pan, add the green pepper strained from the pickling and flambé it with the brandy.
Add the cream, milk, peppers and ground mustard, season with the Meat grinder and cook for 5 minutes.
Serve the meat with the pepper sauce on the side.

Buy products for this recipe

Iberian meat

Green pepper

Mix 4 peppers

Ground mustard

Back to Videorecipes

Peppered sirloin steak

Cost

6

Rations

4

Preparation

30

Cooking

Difficulty

Ingredients

Preparation

Buy products for this recipe

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Discover
"The spice book"
aromas and spices

Back to Videorecipes

Peppered sirloin steak

Cost

6

Rations

4

Preparation

30

Cooking

Difficulty

Ingredients

Preparation

Buy products for this recipe

You may also be interested in...

Curried sea bass

Aubergines parmigiana

Spanakopita

Burrata and bell peppers toast

Discover "The spice book" aromas and spices

Discover
"The spice book"
aromas and spices