Recipes / Second course

Green pepper fillet

Surprise everyone with a tasty and sophisticated dinner: green pepper fillet steak is a great classic that everyone loves! Follow the recipe and discover how easy it is to make it with Cannamela Grinder Cap Green Pepper, its delicate and aromatic notes giving this dish a unique character!

Difficulty Easy

40 MIN

In a pan

4 Portions

Ingredients

  • 600 g potatoes in chunks
  • 30 ml oil
  • 1/2 teaspoon Cannamela Organic Sicilian rosemary
  • 1/2 teaspoon CANNAMELA thyme leaves
  • 1/2 teaspoon CANNAMELA Oro Line marjoram
  • 1/4 teaspoon CANNAMELA Oro Line ground garlic
  • 1 1/2 teaspoons of Cannamela Grinder Cap iodized salt
  • 30 g butter
  • 4 beef fillets
  • 4 beef fillets
  • 1/2 teaspoon CANNAMELA Grinder Cap Green Pepper
  • 30 ml brandy

Ingredients

  • 600 g potatoes in chunks
  • 30 ml oil
  • 1/2 teaspoon Cannamela Organic Sicilian rosemary
  • 1/2 teaspoon CANNAMELA thyme leaves
  • 1/2 teaspoon CANNAMELA Oro Line marjoram
  • 1/4 teaspoon CANNAMELA Oro Line ground garlic
  • 1 1/2 teaspoons of Cannamela Grinder Cap iodized salt
  • 30 g butter
  • 4 beef fillets
  • 4 beef fillets
  • 1/2 teaspoon CANNAMELA Grinder Cap Green Pepper
  • 30 ml brandy
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Preparation

1

In a bowl, season the potatoes with the oil, CANNAMELA Organic Rosemary, CANNAMELA Organic Thyme, CANNAMELA Oro Line Marjoram, CANNAMELA Oro Line ground garlic and 1 teaspoon CANNAMELA Grinder Cap iodized salt.

2

Place the potatoes in a baking dish and bake in a preheated oven at 200°C for 30 minutes.

3

Melt the butter in a frying pan and cook the fillets 2 minutes per side.

4

Melt the butter in a frying pan and cook the fillets 2 minutes per side.

5

Season the meat with CANNAMELA Grinder Cap green pepper.

6

Turn up the flame, add the brandy and leave to evaporate.

7

Remove the meat from the pan, pour 20 ml water into the pan and let the sauce reduce.

8

Serve the meat drizzled with the reduction and the herb potatoes.

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