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Recipe Fillet with pistachios from of 08-05-2009 [Updated on 29-08-2018]
The other night I prepared the fillet with pistachios for dinner to my husband: he loves meat prepared in every way and I have to continually strive to prepare the meat in a different way. He really liked this one, also because I bought him a 3 fingers high fillet;)
Filet with pistachios is a second course of meat that you can prepare with both pork and beef tenderloin, I used the silverside, it turned out really delicious.
How to make pistachio fillet
Blanch the pistachios for a couple of minutes to deprive them of excess salt. Remove the skin from the pistachios, chop them coarsely and set aside
Brown a clove of garlic in a pan with the oil. As soon as it is golden brown, add the beef fillets.
Brown the beef fillets turning them from time to time; salt and pepper.
As soon as the fillets are cooked, this will depend on how high the fillets are, lift them and set them aside.
Sprinkle the beef fillets with the chopped pistachios, exerting a little pressure to make the pistachios adhere to the meat.
Deglaze the cooking juices with the white wine (I used the red), then put the pistachio fillets back in the pan and cook for a couple of minutes.
* If you want to thicken the sauce a little, add a little flour and make a cream: P
Serve the pistachio fillet.