Saturday dinner in Tuscany, not a so nice weather and my wish to meet my friends here at my home. No restaurant please, I don’ like walking in the rain after dinner. Maybe I don’t like just walking once finished a good meal with a strong coffee and a small glass of limoncello.
So last weekend I strongly preferred stay here, cozy and relaxed…together with my friends.
During Winter I can spend time staying with family and friends, testing and writing recipes on this blog, renewing all the menus for the next job Season. In Spring and Summer I’m fully busy with my company: Cuoche in Vacanza (Cooks on Holiday).
Saturday dinner, if not at the restaurant, here in Tuscany has to be special.
I immediatly thought to “Filetto al Pepe Verde”, Italian for Fillet with green pepper sauce. Our customers on holiday here in Tuscany love it so much and our Students in cookery lessons have the same opinion.
But this time I tried to make it different; no beef fillet in the fridge, but a tender pork fillet from Cesare, a special butcher who never disappoints me.
Well, it came out a dish for special occasions;
perfect for a saturday dinner without going to the restaurant or any other dinner you’d like to be remembered.
It’s incredibly easy, few ingredients and few steps.
Procedure is the same of Beef fillet with green pepper sauce; you can use this recipe for both these dishes.
I just recommend you the quality of ingredients:
good fresh cream, good brandy, good green pepper in brine and first of of all a very good cut of pork fillet.
Did you already know this Italian recipe?
Is it important Saturday Dinner in your country?
What’s your best way to cook fillet, in your country? Please leave a comment and tell me where you come from…I’m looking for recipes from abroad to post here in the blog.
- 600 gr pork fillet (slices)
- 4 tbsp green peppercorn in brine
- 1 cup (250ml) fresh cream
- 1 nut butter (no salt)
- 3 tbsp brandy
- 2 tbsp mustard
- salt to taste
- crash 2 tbsp of green pepper in brine with a meat pounder
- press the green pepper on the surface of the meat (both sides)
- melt the butter in a pan
- set the fillets (medium high heat) and let they become golden (about 2 minutes each side)
- take off the fillet and keep they warm wrapped in aluminum foil
- pour the brandy in the pan and deglaze
- add the mustard and stir
- add the fresh cream
- add the left green pepper
- slightly thicken the sauce (medium fire)
- put again the fillets in the pan and let they cook about 3 minutes each side
- serve the fillets topped with this amazing sauce and eat immediately
Maybe you can be interested in other Tuscan meat dishes: