A Pair of piquillo peppers they can transform any meat dish. We can unpack and serve them without further contemplation, but we will achieve a better result if confit over low heat with a few minced garlic cloves and a lot of care. Its final flavor will make up for the wait, for sure.
What if we also add some fillets of marinated tenderloin? We will have a great second course to enjoy at any time of the year. The reddish color of the plate is the most attractive to the eye, look! A little village bread and a dish as simple as this one will become a great proposal.
Tenderloin with candied red peppers
A marinated loin casserole with candied red peppers; a simple recipe and a succulent bite.
Author Maria Vazquez
Kitchen: Traditional
Recipe type: Meat
Rations: 3
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 pot of piquillo peppers
- 6 marinated tenderloin steaks
- Olive oil
- 2 3 dientes de ajo-
- Salt flakes
- Black pepper
Preparation
- We coat the bottom of a large casserole with oil, enough so that the peppers do not mount excessively. We heat over low heat.
- Chop the garlic and sauté in the casserole until they start to take color.
- Add the peppers, spreading them well over the entire surface of the pan. We cook over low heat for 20-30 minutes, stirring the casserole from time to time.
- Meanwhile, we fry the steaks pickled loin seasoned with salt and pepper.
- We put the steaks in the casserole and let them cook for 5 minutes with the peppers so that the flavors melt.
- We serve with a salt flakes.
Nutritional information per serving
Calories: 380
Delicious!!!!!!!
One question, but is the tenderloin normal or is it marinated? because in the photo it looks like a normal back. Thanks:)
Although it may not seem like it, it is marinated 😉 But you can do it with fresh loin anyway.