Pepper beef tenderloin with beans, easy video recipe

Total: 20 min Diners: 2

The sirloin is, without a doubt, the noblest part of the veal. It is revered for its softness and tenderness, not so much for its flavor, and the truth is also that it is tremendously versatile. On this occasion, the proposal is a rare sirloin, but it can also be cooked more, always to the taste of each one, with a very aromatic and creamy black pepper and cream sauce.

To the sauce we will add some caramelized onion, which normally does not usually carry, which will be our ally to get that same sweetness that we find in the caramelized onion pate or in the caramelized onion and anchovies pissaladiere. You can make it the traditional way or also buy it or make the caramelized onion in the microwave, all options are equally valid.

Pepper sirloin steak is one of those classic dishes in Spanish restaurants, inherited from the great French restaurants, of course, and it duels directly with Roquefort sirloin steak; another customer favorite. You can use the sauce for any other type of preparation: for example the sirloin lemon escalopes could exchange sauces with this recipe.

The green beans underneath are simply a vegetable accompaniment to give freshness to the dish and the okonomiyaki and Worcestershire sauces will bring umami and depth of flavor; the first you can buy online or in any Asian supermarket and you can always replace it with an oyster sauce or teriyaki sauce if you do not have the facility to buy the typical sauce of Japanese cabbage omelets.

How to make peppered beef tenderloin

Ingredients

. Beef tenderloin, 2 pcs 180g each Salt, c/s Ground black pepper, plenty Green beans, 20 pcs Extra virgin olive oil, 2 tablespoons Caramelized onion, 2 tablespoons Brandy, 70 ml Beef stock, 80 ml Okonomiyaki sauce, 1 1/2 tablespoons Worcestershire sauce, a few drops Liquid cream, 50 ml

Step 1

If we don’t have the tenderloin in medallions, make sure to remove all the outer tenderloin tendons and make medallions. We are looking for a sirloin about two centimeters thick. Cut the ends of the beans, peel with the help of a peeler removing the lateral nerves and chop finely.

Step 2

Salt and pepper the sirloin and sear in a frying pan over maximum heat, previously heated, and also coated in a little oil. It is always better to baste the meat in oil than to pour too much oil in the pan, this way we also avoid splattering everything.

Step 3

When the meat is browned on one side, add salt and pepper on the other side, turn it over. This process takes no more than 45 seconds on each side. When it is well browned on both sides, remove the meat to a plate and set aside.

Step 4

In the same pan, sauté the green beans, lowering the heat slightly but not too much. Stirring constantly, add a little okonomiyaki sauce and Worcestershire sauce as well as salt and black pepper. In a couple of minutes they will be ready. Set aside as well.

Step 5

In the same pan where we have done the sirloin and beans, prepare the pepper sauce. To do this, put the caramelized onion and heat slightly, then add the brandy, raise the heat and let it evaporate well. Add the beef stock, the okonomiyaki sauce and the Worcestershire sauce, reduce the heat and let it reduce for a couple of minutes. Add plenty of black pepper and finally the cream. Swing the frying pan over a low flame so that everything integrates and reduces. We are looking for a creamy sauce. If we give too much fire will be cut, we must be careful.

Step 6

When the sauce has the desired texture add salt, add more pepper if desired and there will be two options: if we want the meat very well done introduce it in the sauce and let it cook a little in it or, if we want the meat undercooked, drizzle with the very hot sauce and put the sautéed beans underneath.