TENDERLOIN TO THE PEPPER OF COLORS

Ingredients:

4 tenderloins of Veal or Yearling of aprox 200 grms each one.

2 spoonfuls of Butter

1 Spoonful of piquant Mustard

2 spoonfuls of stung Onion as elegantly as possible

2 spoonfuls of a Good Cognac

100 grms of Cream (cream)

2 spoonfuls of Green pepper Of Madagascar

1 Spoonful of cut parsley

Newly ground Black pepper

Salt

Procedure

1st to Salt the tenderloins and to cover them with the black pepper, for both sides.

2nd to Warm the butter in a frying pan and to place in her the tenderloins to living fire (very loudly) approximately three minutes for every side.

3rd to Withdraw the tenderloins of the frying pan and to smear them with the mustard.

 4th to place Again in the frying pan and (to add more butter if it was necessary) together with the cut onion.

5th to Cook a few minutes up to achieving the point wished in the meat.

6th to Withdraw the tenderloins of the frying pan and to support them to the heat

7th to Add the cognac to the frying pan and to light stirring the fund with a wooden spoon pra to detach the pepper that has remained adherent to the frying pan.

8th to Extinguish, with the cream, and to add the green pepper of Madagascar.

9th to Keep on warming until the sauce thickens.

10th to Spill the sauce on the tenderloins, to dust them with cut parsley and to serve accompanied by potatoes roasted with rind.

 Time of Preparation: 15 minutes

Time of Cooking: 15 minutes

If you wanted to do it to the colors pepper, only you should at the moment of putting the black pepper, changing and placing the pepper of colors that they sell in the big surfaces in the part of gourmet!!!