Ingredients for Tenderloin with Bell Pepper and Bay Branch
- 600g beef tenderloin
- 6 laurel branches
- 200 g cream
- 40 g black pepper (lightly crushed)
- 1 teaspoon cognac
- 1 teaspoon crunchy onion
- 60 g butter
How to Make Tenderloin with Bell Peppers and Bay Branch?
- 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 brandy 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.