Fillet With Green Pepper

Preparation:

Preparation: Drain the green pepper from the brine, wash and dry it. Arrange half of it on the chopping board and pound it lightly with a meat tenderizer. Dust the fillet slices with flour and place them in a heavy-bottomed pan in which you have heated the oil: brown them for two minutes on each side. Drain the meat and, one slice at a time, place them on the crushed pepper, pressing lightly so that they are well covered. Keep them warm between two plates. In the pan used to brown the meat, remove the excess fat, pour the broth then add the butter, cream and the remaining whole green pepper: over low heat and stirring constantly, bring the sauce to the boil. Put the fillet slices covered with pepper back into the pan, salt them and cook them for a couple of minutes over low heat, covering them continuously with the sauce. Pour in the cognac, heat it well and set it on fire. Gently swirl the pan until the flame is gone. Cover and leave to rest for two minutes with the heat off. Choose the central part of the fillet, from which round and regular slices can be obtained, and tie them with a round of kitchen string so that they do not deform during cooking.