Meat lovers cannot fail to delight the palate with a second course such as fillet with green pepper. A culinary gem, of course, tasty and precious (given the fine cut of the meat). But have you ever wondered how much fat and calories you eat with this dish? Suffice it to say that the original recipe calls for a first browning of the meat in butter (a cooking method which is not very healthy), and a subsequent flavoring of the fillet with fresh cream. Solutions? Yes, of course: today I change the original recipe of the fillet with green pepper, and I propose the light version.
Video of the Recipe
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Identity Card of the Recipe
- 130 KCal Calories per serving
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Ingrediants
- 2 pieces of 150 g / l of beef tenderloin
- 150 g of fresh ricotta
- 50-60 ml of skimmed milk
- 1 large spoonful of pickled green pepper
- 1 pinch of salt
- 1 teaspoon of mustard
Materials Needed
- Small saucepan
- Pan with lid
- Mortar or pestle for meat (for crushing pepper)
- Dustpan or gripper
- Platter
Preparation
Important premise
In the light version of the fillet with green pepper the original recipe is overturned because we will avoid browning the fillet in butter and we will not add fresh cream to the sauce.
In the preparation of the LIGHT green pepper fillet we will not use brandy or other sauces (eg Worcestershire sauce), instead present in the traditional recipe and mainly used to "degrease" the dish: by not using butter, in fact, the sauce will be very light and there is no need to "degrease" the fillet with alcohol.- First, crush a part of green pepper (well drained from the brine) with a mortar or with a meat mallet.
- Heat a little milk in a saucepan and flavor it with the partially crushed green peppercorns and the mustard. Cook over a very low flame for 2-3 minutes.
- Remove from the heat and add the ricotta: mix well until it forms a cream. If necessary, add more milk. It is recommended not to cook the sauce to keep it liquid.
- Heat a not too large pan on the stove and cover with the lid. After a couple of minutes, remove the lid and brown the fillets for 2 minutes per side, maintaining a high flame. Do not add oil or butter: the heat of the pan will be sufficient for the formation of an inviting crust on the meat. Brown the meat also on the sides to maintain the classic regular shape of the fillet.
- When browning is complete, lower the heat, season with salt, cover with the lid and continue cooking as desired for another 2 minutes (medium cooking of the fillet). Those who love “rare” fillet can avoid this step.
- With the heat off, add the ricotta and green pepper sauce directly to the pan. Cover with the lid for a couple of minutes and serve immediately.
Alice's comment - PersonalCooker
How about this reinterpretation of the fillet with green pepper? I invite you to try it at home: I bet many of you will be thrilled. At my house I made a great impression with this dish!Nutritional values and Health Comment on the recipe
The Fillet with Green Pepper LIGHT - Without Cream and Without Butter - is an alternative dish to the classic recipe of fillet with green pepper. The absence of cream and butter makes it possible to drastically reduce the intake of saturated fats and cholesterol, an aspect that favors their suitability for the diet of the hypercholesterolemic subject. The energy supply of the LIGHT Green Pepper Fillet - Without Cream and Without Butter is moderate and can be easily contextualized in low-calorie diets. The proteins are abundant and of high biological value. The medium portion of the LIGHT Green Pepper Fillet - Without Cream and Without Butter is around 200-250g (260-3250kcal).
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