Sirloin steak with pepper

How to make pepper pork tenderloins.

I present you a classic, one of those meat recipes that we all associate with wedding parties. A dish that has fallen into oblivion but is one of the easiest and fastest recipes prepared with sirloin.

For this dish I like to prepare it with pork tenderloin, since it is a very juicy and soft meat, which accompanied with a sauce of dipping bread and not stopping, always succeeds.

So do not forget to buy a good bread to dip and spread in a glorious sauce, as much or more than the recently published sirloin in cheese sauce .

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You can find the sauce with pepper accompanying many types of meat, from veal (entrecote is luxurious, although sirloin is the most used cut), to chicken, pheasant, turkey and, of course, pork. But it also fits with fish, such as salmon, prawns or Pedro Subijana’s famous sea bass.

Its origin is not very clear, but they say that it was invented in Paris in the 1920s to accompany steaks with a lot of pepper with a cream sauce and the juices that seal the meat.

Then the jump to accompany it with green pepper was the most natural, and of course it rose to fame as one of the star recipes of the 80s.

Who does not remember this dish on the menu of their favorite restaurant? Go ahead with them, a recipe that everyone will surely like at home.

Preparation of the meat. The sirloin

1. The first thing is to buy the sirloins, they must be a little big, between 500-600 grams. Well, we want to make medallions of about 3 cm. approximately.
2. If you have a trusted butcher, it is best to clean them, removing excess fat, but leaving a little.
3. Also, cut the medallions diagonally to make them bigger and thicker. But at home you can do it without problems, it is very simple.
4. We dry the medallions well with kitchen paper to remove excess moisture.
5. Once we have the medallions ready, we season to taste. But with a little more pepper than usual, it has to add flavor to the sauce.

Preparation of the beef tenderloins

1. We put a large skillet on the fire and add half the olive oil and butter.
2. Finely cut half the onion and fry for a couple of minutes over low heat, which is almost translucent. We withdraw
3. In the same pan, add the rest of the extra virgin olive oil and when it is hot, we will seal the meat. In other words, pass it at a high temperature on both sides. Thus we leave the juices of the meat intact so that later it is more tender and tasty.
4. When the medallions have a golden color, remove from the pan. Without removing from the heat add the brandy and deglaze.
5. In other words, we clean the frying pan of the meat juices at the same time that the alcohol of the brandy evaporates. A way to give a lot of flavor to our future sauce.

Preparation of the cream sauce and final presentation of the sirloins

1. To prepare the sauce with the pepper we put the cream in a saucepan and add the dried or pickled green pepper. We heat without boiling to infuse the cream and that the flavor of the pepper catches.
2. As soon as you see that it starts to boil, we turn off the heat and cover the saucepan (lid or plate) and let it rest for 10 minutes. We reserve.
3. While the cream is resting, heat the meat stock in another saucepan and reduce it by half over high heat. It will be the 10 minutes of rest of the cream.
4. Add the strained cream to the pan where we have prepared the sirloins to remove the peppercorns. We reserve some for the end of the plate.
5. Heat over medium heat and as soon as the cream begins to bubble, add the reduction of the meat broth and the onion. After 2 minutes when we see that the sauce thickens, we add the sirloins with the juice that they have released in the source. We let it reduce a little more and soak well in the sauce. We turn off the heat, just enough for the meat to return to temperature and to be at its point.
6. We rectify salt if necessary and add a few peppercorns.

It only remains to accompany your sirloins with a side of fried potatoes or white rice . At home usually only with bread to dip. The protagonist, the meat .

If you still do not have it clear, I leave you a step by step in photos of this recipe for sirloins in pepper sauce . Do not miss any detail and they will be perfect.

Tips for a fillet of squash pepper

• Green pepper to make the sauce is a pepper that we usually find in small jars with vinegar in any supermarket. It is a pepper that is not spicy and with a very pleasant aroma.
• You can substitute the cream or milk cream for evaporated milk or even coconut milk if you want to innovate. It can even be accompanied with a light béchamel sauce prepared with whole milk.
• Reducing the broth is important to increase the flavor of the sauce. Like the way to take advantage of the juices of the meat stuck to the pan with the brandy. It will not only bring flavor but color.