Tenderloin with Bell Peppers on Bay Branch (France)


  • 1,32 lbs beef tenderloin
  • 6 bay branches
  • 0,44 lbs cream
  • 0,088 lbs black pepper (lightly crushed)
  • 1 teaspoon cognac
  • 1 teaspoon crunchy onion
  • 0,0132 lbs butter

Divide the tenderloin into 6 equal parts, attach each piece to a laurel branch and drizzle light olive oil on it. Cook the tenderloin pieces on the grill for 7 minutes, turning them on both sides.

Take the butter in a pan, add the black pepper and fry lightly. After adding the cognac and cream, bring it to a boil and put the meat in the sauce.

Place the meat with sauce on a serving plate and serve after sprinkling crispy onions on it.

ENJOY YOUR MEAL

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