had often heard of this recipe and never paid attention. Several days ago, talking to Lola, a very special friend for many years, I spoke to her and she made version of this dish. It was very interesting and I asked him to pass the recipe, which she did instantly, and instantly I, too, began to work.
This is the result.
Ingredients:
- 1 fillet and 1 kilo of Beef Tenderloin
- 200 Grs. Bacon 1 Onion
- 1 cup of brandy 1 tablespoon Bovril
- Pickles
- 5
- 1 envelope Oxtail Soup
- 200 cc of cream for cooking
- Ground Black Pepper Salt
- Extra Virgin Olive Oil
Prepared
First make a broth with oxtail on a pint of water and bring to a boil for 5 or 10 minutes. Book
Cut the meat into slices and then into strips. Do the same with Bacon.
Cut the onion into strips. Chop giblets
pickles.
Putting heat oil and add the onion "to lose the pride", that is, until tender. Incorporate
beef and brown a few minutes it is well sealed.
Add the bacon and fry a couple of minutes.
Then add the brandy and flambé (be careful with the hood. For this action must be off.)
Put pickles, Bovril and oxtail soup (do not add salt because ingredients that has already containing it), pepper, and simmer until broth is almost consumed. The cooking time is not much because this kind of meat are tender.
Putting then the cream and simmer a few minutes until slightly thickened. Try
salt and, if necessary, add.
this dish can be added if you like mushrooms (in the time when you add the broth)
can be accompanied by basmati rice or mashed potatoes .
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