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RECETAS
FILETE A LA PIMIENTA
2 cucharadas de granos de pimienta negra o 1 cucharada de manteca o margarina
de una mezcla de granos de pimienta negra, 1 cebolla de verdeo cortada en rodajas
verde y roja 3 cucharadas de bourbon o de caldo de carne
Entre
1
2 libra y
3
4 de libra de filete sin 3 cucharadas de agua
hueso (1 filete o 1 de solomillo)
Coloque los granos de pimienta en una bolsa de plástico. Muela los granos
de pimienta con un palo de amasar o con un mazo. Presione los granos de
pimienta molidos de forma regular sobre los dos lados del filete. Deje el filete
a un costado. Fije la temperatura de la sartén en 300 °F (150 °C). Agregue el
filete y cocine 7 minutos por lado hasta que quede cocido o hasta lograr la
cocción que usted desee. Quite el filete de la sartén y manténgalo caliente.
Agregue la manteca y la cebolla de verdeo. Saltee y revuelva durante un
minuto. Mezcle el bourbon o el caldo de carne con agua; viértalo sobre la
cebolla tierna. Deje que se cocine, mientras lo revuelve constantemente,
durante 2 minutos o hasta que la salsa se espese levemente. Corte el filete en
porciones. Coloque nuevamente el filete en la sartén y vierta la salsa sobre la
carne. Deje que se caliente durante 1 minuto. Sirva los filetes y vierta la salsa
sobre la carne.
-S16-
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