Traditional recipes

Fillet With Pink Pepper

Fillet With Pink Pepper

Recipe Fillet with pink pepper of of 13-12-2012 [Updated on 13-02-2017]

The pink pepper fillet recipe can be used during these Christmas holidays to bring a quick but refined second course to the table. I used pork fillets, but beef is also fine (even if it costs a little more and maybe if you have to prepare it for many people, it's not really ideal) and based on the type of meat you choose to use , you will have to adjust with the cooking times. The fillet with pink pepper has a delicate flavor and a slightly spicy aftertaste given by the pink berries that you can find both dried and in brine, I found this pact really delicious and therefore if you are looking for a new dish to include in your menu of christmas I highly recommend it. Today a fairly busy afternoon awaits me, I bought some white truffle and I would like to use it to make a little something delicious with it and then I decided to try my hand at the preparation of the Sicilian cassata and after having studied the recipe well and prepared the sponge cake, this afternoon let's see if I can in the mission, cross them for me;) good day to those who pass by here

Method

How to make pink pepper fillet

Brown a clove of unpeeled garlic and the rosemary in a pan with a knob of butter

Add the fillets and cook them for 5 minutes per side over medium heat

Season with salt and set aside keeping them warm.

Lift the garlic clove and rosemary, pour in the brandy and let it evaporate
Now add the cream and a tablespoon of pink pepper together with its brine and cook for a couple of minutes

Now add the fillets and mix them in the sauce obtained.


Serve the pink pepper fillets sprinkling everything with the sauce


FILLET WITH PINK PEPPER

FILLET WITH PINK PEPPER is a refined, tasty and succulent second course. The right choice of the cut of meat will definitely make the difference, so choosing a good quality fillet is still a simple recipe to prepare and does not require special skills in doing so, the result will be a success. It is a dish especially suitable for an important occasion, a feast day, Valentine's dinner ... you will make your diners lick their lips!

  • Low difficulty
  • Average cost
  • Preparation time 5 minutes
  • Cooking time 10 minutes
  • Servings 4
  • Italian cuisine

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5 easy recipes with pink pepper

by Giorgia Di Sabatino Contributor

A fragrant and elegant ingredient. Let's talk about the pink pepper.

Perhaps the most beautiful and feminine berries of these do not exist. Obviously we are talking about pink pepper, an ingredient that is increasingly used in the kitchen to flavor and decorate dishes.
In fact, these little pink pearls have a certain effect and make even the simplest of recipes a haute cuisine dish. In short, if you want to make a good impression, always keep a little pink pepper at home and add it if necessary.

Maybe not everyone knows that actually pink pepper is not a real pepper.
In fact, unlike black, white and green pepper, which are the fruits of Piper nigrum, pink pepper is the fruit of a tree called Soft Shinus, originally from Latin America.
In fact, the flavor of pink pepper is much sweeter, delicate and spicy and with a lemon and strawberry aftertaste and has little to do with that of other types of pepper.

In Ecuador, pink peppercorns are used to flavor liqueurs and vinegar, in Chile they are dipped in wine, and in Mexico they are the key ingredient to prepare pulque, an ancient and sacred alcoholic drink.

With pink pepper you can prepare many dishes because with its spicy note it gives that extra touch that makes the difference.
Here are 5 very easy ideas to re-propose at home.

Pink pepper sauce

This sauce is an excellent accompaniment for meat, but also for fish and is prepared by melting 50 grams of butter and adding 4 teaspoons of chopped pink pepper, 1 teaspoon of chilli, 2 finely chopped dried tomatoes and 2 teaspoons of fresh cream. It is thick, creamy and enveloping. A real treat for the palate.

Pineapple and shrimp salad

A slightly ethnic and very fresh recipe, perfect for an evening with your partner. Just blanch the prawns and then season them with oil, salt and lemon and accompany them with diced pineapple and crushed pink pepper berries. A very unusual appetizer that amazes.

Risotto with pink pepper

A classic first course that is prepared when you want to make a good impression. It is a very simple risotto blended with sparkling wine or champagne and then completed with knife-chopped pink pepper berries.

Fillet With Pink Pepper

An alternative to the more famous version with green pepper. To prepare it you have to cook some beef fillet in a pan with oil, butter, a clove of garlic and rosemary. Then remove the meat, garlic and rosemary from the pan and blend the sauce with a little brandy. When the alcohol has evaporated, add some fresh cream and previously toasted pink pepper berries and let it set. At this point, put the meat back into the pan and finish cooking by adding a pinch of salt.

Grilled vegetables with bacon and pink pepper

This is a tasty and very original side dish. Prepare a grilled vegetable, especially radicchio and Belgian endive, and then season it with chopped bacon and lightly seared in a pan with pink pepper berries.

Pink pepper brownies

The classic recipe of the most famous sweets of the States is enriched with color. In fact, to make these chocolate cubes even more pleasing to the eye and to the palate, add some chopped pink pepper berries to the dough and a few on the surface before baking.


Fillet marinated with pepper

Ingrediants
Doses for 2: 2 thick slices of 150 g fillet, 3 dl red wine, a carrot, a small onion, a sprig of rosemary, a bay leaf, a few sage leaves, 30 g butter, a glass of Cognac or Brandy, a teaspoon of green pepper in brine, a few grains of pink pepper, a sprig of tarragon, 2 tablespoons of liquid cream, salt.

Instructions for preparation

PEEL the carrot and peel the onion. Cut the two vegetables into thin slices and place them in a bowl that can hold the two slices of meat. Add the rosemary, sage, bay leaf and the two fillets. Salt and pepper lightly. Coarsely crush the pink pepper and put it in a bowl with the well-drained green pepper.
COVER the meat and the herbs with the wine and leave to marinate in a cool place for at least 2 hours (if you put the container in the fridge, take care to cover it). Drain the fillets well from the marinade and dry them with a paper towel. Filter the wine from the marinade and keep about half a glass.
HEAT the butter in a pan over high heat and brown the meat well on both sides. Heat the Cognac in a saucepan, pour it over the fillet and let it flames. Then remove the meat and keep it aside in a warm place.
Pour the marinade kept aside into the pan and add the chopped tarragon, a pinch of salt and the two types of pepper. Let it reduce by half over high heat then add the cream. Lower the heat, stir for a minute and pour the sauce over the meat. Serve immediately.


Fillet With Pink Pepper

If you are looking for a delicious but simple recipe to make to make Mother's Day truly special, I propose the Pink pepper fillet, a delicious variant of the classic green pepper fillet, a very sophisticated dish of French origins but also simple to make. In the classic version the cream cream is flavored with Dijon mustard and Brandy, but in this version the green pepper is replaced by pink pepper, the mustard is not used to give more space to the flavor of the pink pepper and the Brandy is replaced by a lighter white wine.

The result is a delicate, creamy and perfect second course not only to enrich your menu for Mother's Day with a touch of elegance, but also for the rest of the year, because they are so good that, I'm sure, you will. and you will do it again!

Anyway if you've never tried it, the green pepper fillet is really yummy, so if you want to try my version, you can follow the recipe: // 934 Fillet with green pepper.

To prepare the Pink Pepper Fillet, start by lightly flour the 4 slices of fillet and shake them well to remove all excess flour, then keep them aside for a moment, putting them on a plate.

In a pan large enough to comfortably hold the four slices of fillet, melt 40 g of butter over medium heat and as soon as it starts to bubble, put the floured fillets to cook, letting them brown well on both sides.

For this recipe, the meat should remain well pink on the inside, but depending on the thickness and your personal tastes, you can let the slices of fillet cook for the time necessary for them to cook to the point you want.

Usually, for this kind of preparation I use a pan like this https://amzn.to/2WeZfFH which is very large, large and allows perfect cooking of the fillets.

When they are well browned, remove the fillets from the pan and put them on a plate, keeping them aside for a moment.

In the same pan pour 50 ml of dry white wine and let it evaporate for a couple of minutes, then add the sprig of rosemary and 20 g of well-drained pink pepper in brine, mix well and continue cooking for another two or three minutes.

If you want to give an extra touch of color, you can use red wine instead of white wine, in this way you will get a slightly pink sauce, which goes great with pink pepper!

Now add 200 ml of cooking cream, and let it heat for a few minutes, until the sauce is creamy, then add salt and put the fillets back into the pan, letting them flavor for two or three minutes.

If you see that the sauce of your Pink Pepper Fillet is struggling to thicken, you can do this: dissolve a scant teaspoon of cornstarch or flour in a little cold water and add this mixture to the sauce during cooking, you will see that the sauce will thicken. very quickly!

Once ready, immediately serve your pink pepper fillet on the table and enjoy your meal!

If you prefer to use a less expensive cut of meat than fillet, then you can try cheaper scallops. The procedure remains unchanged, you will have to increase the number of slices per person, because usually the scallops are thinner than the fillet (in principle a couple of slices each will be more than enough, but it also depends on their size) and the the only thing that will change is the cooking time, because the escalopes cook in less time.


Fillet with pink pepper - Recipes

do you know what? true or not true, it seems great to me. and I'll tell you, even cool! which these days, it doesn't hurt absolutely! hip bone! evenings

You're right! these days we try to lighten everything as much as possible and in the end the simpler and less elaborate things are the most welcome. Thanks :) Mari


The Modern Kitchen


1. Pay the pepper on a large plate (to taste if you want a more intense flavor, lightly mash the peppercorns).


2. Sprinkle on all sides fillet slices with the pepper pressing lightly, at this point if you want you can let the meat rest for a certain time at room temperature.


3. Heat the butter and oil well in a pan.


4. Place the slices of meat in the pan and cook them on one side for about 2 and a half minutes for a rare fillet.


5. Turn the slices of fillet (obviously without pricking them so use two spoons or a kitchen tongs), and add salt. Continue cooking for another two and a half minutes. If at the end the edges of the slices are still raw, brown them while holding the slices upright, again using spoons or tongs. Put the meat on two individual plates, turning them over, then add salt and keep warm.


6. Pour the cream into the pan in which you cooked the meat, season with salt and let the sauce thicken over medium heat.


7. Pour the sauce over the meat and serve immediately.


Method:

Clean the fillet medallions from the fat on the surface and mash the pepper with the tines of a fork.
In a saucepan, melt 30 grams of butter, lay the meat on it and brown it over low heat for a few minutes, turning it only once. Turn off the heat.

Separately, heat the remaining butter and let the chopped shallot soften, then add the pepper and cream and cook over low heat for two minutes to make the sauce thicken.

At this point, bring the fillets back to the heat, heat them and immediately add the pink pepper sauce, continuing to cook for 5 minutes and season with salt. If they get too dry, add two tablespoons of HOT water! Otherwise the cooking time will get high and we risk finding the meat hard and stringy.
Arrange the medallions on individual plates and pour the sauce over them.

Enjoy your meal!

Advice: if you do not like rare meat, extend the cooking time at the beginning of the browning in the first step, being careful that the butter does not brown too much as it would become carcinogenic, rather pour a few tablespoons of water.
Or if you prefer you can blend the meat in the same step with Cognac, Grappa, Martini or with the liqueur that suits you best.




Cooking recipes

Ingredients: Fillet, red wine, carrot, onion, rosemary, bay leaf, sage, butter, Cognac or Brandy, green pepper in brine, pink pepper, tarragon, liquid cream, salt.

Preparation: Doses for 2: 2 thick slices of fillet of 150 g each, red wine 3 dl, a carrot, a small onion, a sprig of rosemary, a bay leaf, a few sage leaves, butter 30 g, a small glass of Cognac or Brandy, a teaspoon of green pepper in brine, a few grains of pink pepper, a sprig of tarragon, 2 tablespoons of liquid cream, salt. PEEL the carrot and peel the onion. Cut the two vegetables into thin slices and place them in a bowl that can hold the two slices of meat. Add the rosemary, sage, bay leaf and the two fillets. Salt and pepper lightly. Coarsely crush the pink pepper and put it in a bowl with the well-drained green pepper. COVER the meat and the herbs with the wine and leave to marinate in a cool place for at least 2 hours (if you put the container in the fridge, take care to cover it). Drain the fillets well from the marinade and dry them with a sheet of absorbent paper. Strain the wine from the marinade and keep about half a glass. HEAT the butter in a pan over high heat and brown the meat well on both sides. Heat the Cognac in a saucepan, pour it over the fillet and let it flames. Then remove the meat and keep it aside in a warm place. Pour the marinade kept aside into the pan and add the chopped tarragon, a pinch of salt and the two types of pepper. Let it reduce by half over high heat then add the cream. Lower the heat, stir for a minute and pour the sauce over the meat. Serve immediately.

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