A classic recipe of filet au poivret accompanied by a delicious piamontese rice. do not miss this video that demystifies gourmet cooking and shows how easy it is to make complex recipes.<br /><br />INGREDIENTS<br />- 2 high medallions of filet mignon<br />- 1 tablespoon butter<br />- 1 tablespoon olive oil<br />- 2 tablespoons freshly ground black pepper<br />- 2 tablespoons brandy<br />- 200 ml of sour cream<br />- salt and black pepper to taste<br /><br />METHOD OF PREPARATION<br />In a large skillet, heat olive oil and butter well. When it is very hot, add the medallions seasoned with salt and pepper and brown (2 min) on all sides.<br /><br />In the same frying pan, add roughly chopped peppers, brandy and sour cream. Let reduce for 10 minutes.<br />Serve the medallions with the sauce.<br /><br />Rice piamontese<br /><br />1 cup cooked rice tea<br />2 garlic cloves<br />100 Sliced Champignon (1/2 cup tea)<br />200 ml of Milk Cream<br />50g Mozzarella Cheese (minced or grated)<br />1 tablespoon Butter Soup<br />Salt to taste
