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What is fillet with pepper?
The fillet with pepper is one of the most famous European recipes in the world.
Invented in France only in the 1980s - a decade in which no dish was served without a special sauce - this dish is therefore a fairly recent invention.
Of "fillet" with pepper there are "at least" two variants recognized a little everywhere. It should however be specified that, in reality, this name mainly indicates the original recipe, namely that of unripe berries of Piper nigrum - see also the dedicated article: Pepe Verde. The other "almost" equally renowned formula is that of the pink pepper fillet, which as the name suggests contains the garnet-colored drupes of the Schinus molle plant - also known as false pepper; to learn more, see the article: Pepe Rosa.
Did you know that ...
There are many types of pepper, intended as a spice. Although most of these differ in the state of ripeness of the fruits or their processing, there are also types of pepper that have nothing to do with Piper nigrum . The most classic example is the pink one, but the Sichuan pepper is equally well known; Cayenne pepper, on the other hand, has little to do, either in form or in taste and organoleptic properties, with the types of pepper normally identifiable as such; it is instead synonymous with hot chilli - for example the Habanero or the Naga Morich.
The fillet with pepper is a food that falls into the category of main courses. The main ingredient, the fillet, is an exponent of the first fundamental food group - foods rich in high biological value proteins, mineral salts and specific vitamins - but its nutritional properties are totally distorted by the other ingredients of the recipe, in in particular the clarified butter and the fresh cream or milk cream. In this way the fillet with pepper becomes richer in fatty acids - mainly saturated - and cholesterol. It lends itself, occasionally, to the diet of any healthy subject. However, it has contraindications for those suffering from certain metabolic, especially genetic-inherited pathologies - such as hyperuricemia and phenylketonuria - and for those who must keep underweight or other acquired diseases under control - such as hypercholesterolemia.
The recipe of fillet with pepper, green or pink, is all in all quite simple; this does not mean that, as often happens in these cases, it is the attention to detail that makes the difference between a successful and a total failure. In the next paragraphs we will go into more detail.
Nutritional Properties
The following chemical translation and nutritional commentary, as well as the reference to the dietary role - of the next paragraph - refer in particular to the recipe: Fillet with Green Pepper - although, in reality, that of fillet with pink pepper does not differ in significantly.
Warning! If the characteristics of the fillet with traditional green pepper do not satisfy you, because it is too caloric and rich in fat, try the recipe of our personal cocker Alice: Fillet with Light Green Pepper.
Fillet with Green Pepper LIGHT - Without cream and Without Butter
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeAre you vegan but don't want to give up the taste of cooking traditional recipes? Try also our version totally based on vegetable ingredients of pepper fillet!
Vegetable Fillet with Green Pepper
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeThe fillet with pepper is a recipe that belongs to the group of main courses or dishes, and retains most of the nutritional properties of the main ingredient: the fillet. Source of proteins with high biological value, vitamins - especially water-soluble B-group - and minerals - especially iron, phosphorus, zinc - specific to meat, this product is part of the first fundamental group of foods.
The fillet with green pepper is a medium-high energy recipe. Calories come mainly from lipids, followed by proteins and finally traces of carbohydrates. Fatty acids tend to be saturated and peptides with a high biological value - that is, they contain all the essential amino acids in the right proportions and quantities compared to the human protein model; the carbohydrates, mainly simple due to the presence of lactose in the cream and in the butter, are complex only in small part (traces) due to the presence of the starch contained in the wheat flour.
The pepper fillet contains a non-significant fraction of fiber and a significant amount of cholesterol. Purines and the amino acid phenylalanine are abundant. Lactose appears in unlikely quantities; the same is true for gluten which, however, can be harmful in case of specific intolerance. Histamine is absent or irrelevant.
The pepper fillet contains many water-soluble B-group vitamins, such as thiamine (B1), niacin (PP), pyridoxine (B6) and cobalamin (B12), but none in such quantities that they can be considered abundant. It is also rich in minerals such as iron - highly bioavailable - and phosphorus; the quantity of zinc is fair.
| Nutritious | Quantity' |
| water | 70.25 g |
| Protein | 18.40 g |
| Lipids | 9.56 g |
| Saturated fatty acids | 4.16 g |
| Monounsaturated Fatty Acids | 3.53 g |
| Polyunsaturated Fatty Acids | 0.46 g |
| Cholesterol | 68.1 mg |
| TOT Carbohydrates | 0.87 g |
| Starch / Glycogen | tr |
| Soluble Sugar | 0.43 g |
| Food fiber | 0.33 g |
| Soluble | - g |
| Insoluble | - g |
| Power | 166.8 kcal |
| Sodium | 162.5 mg |
| Potassium | 295.8 mg |
| Iron | 1.46 mg |
| Football | 36.0 mg |
| Phosphorus | 179.9 mg |
| Magnesium | - mg |
| Zinc | 3.40 mg |
| Copper | - mg |
| Selenium | - mcg |
| Thiamine or vitamin B1 | 0.09 mg |
| Riboflavin or vitamin B2 | 0.10 mg |
| Niacin or vitamin PP | 6.05 mg |
| Vitamin B6 | 0.50 mg |
| folate | 11.10 mcg |
| Vitamin B12 | - mcg |
| Vitamin C or Ascorbic Acid | 0.0 mg |
| Vitamin A or RAE | 27.20 RAE |
| Vitamin D | 0.0 IU |
| Vitamin K | - mcg |
| Vitamin E or Alpha Tocopherol | 0.39 mg |
Diet
Pepper fillet in the diet
The fillet with pepper is a food that lends itself to most diets, but not frequently and in large portions.
Rich in proteins, it is however of a rather tender consistency, which indicates a low percentage of connective tissue. Nevertheless, important amounts of fillet with pepper are to be avoided - especially in the evening meal - in case of complications of digestion or pathologies such as: dyspepsia, gastroesophageal reflux disease, hiatal hernia, gastritis and gastric ulcer.
By providing a medium-high amount of calories, mainly provided by lipids, the fillet with pepper is not recommended in the weight loss diet against overweight and especially obesity - which instead should be low-calorie and normolipidic. Rich in high biological value proteins, it is very useful in the diet of those who find themselves in conditions of increased need for all essential amino acids; for example: pregnancy and lactation, growth, extremely intense and / or prolonged sports, old age - due to an eating disorder and a tendency to geriatric malabsorption - pathological malabsorption, recovery from specific or generalized malnutrition, debasement etc.
Due to the medium-high content of cholesterol and the excessive percentage of saturated fats, it should be avoided in the diet against hypercholesterolemia - a condition that benefits instead of the increase of unsaturated fatty acids of the omega 3, omega 6 and omega 9 group.
It is a neutral food for diets aimed at subjects suffering from hyperglycemia or type 2 diabetes mellitus, hypertriglyceridemia and hypertension, provided that these conditions are not associated with severe overweight - in which, as we have said, the recipe is not adequate. The fillet with pepper is one of the products to avoid, or to be consumed with extreme moderation, in the case of hyperuricemia - especially with a tendency to gouty attacks - and calculosis or renal lithiasis with uric acid crystals. It should be completely removed from the phenylketonuria diet.
It is contraindicated for severe lactose intolerance and for celiac disease; it should also be harmless for histamine intolerance.
The fillet with pepper is an appreciable source of bio-available iron and participates in the coverage of metabolic needs, higher in fertile, pregnant women, marathon runners and vegetarians - especially in vegans who, obviously, would never eat this food. Note : iron deficiency can lead to iron deficiency anemia. The fillet with pepper contributes to satisfying the need for phosphorus, a very abundant mineral in the body - particularly in the bones in the form of hydroxyapatite, in the phospholipids of cell membranes and in nervous tissue, etc. The zinc content - essential for hormone production and antioxidant enzymes - is appreciable but not particularly high.
The fillet with pepper is rich in B vitamins, all coenzymatic factors of great importance in cellular processes. It can therefore be considered an excellent support for the functioning of the various body tissues. It is not allowed in the vegetarian and vegan diet. The suitability of the Muslim and Jewish religions can be compromised by the type of slaughter and the association of meat with other ingredients - especially the cream. After cooking higher than normal, it is also allowed in the diet during pregnancy. The average portion of fillet is about 100-150 g.
recipe
Traditional recipe of fillet with green pepper
That of fillet with green pepper is a more recent recipe and therefore less rooted in European gastronomic culture. The variants are many and sometimes quite different from each other. Below we will propose an easy to prepare and quite common in Italy.
Green pepper fillet ingredients for 4 people
- Beef fillet - veal or beef: 1 kg (4 fillets of 250 g each)
- Meat broth: 100 ml
- Fresh milk cream: 80 g
- Green peppercorns (in brine, drained): 20 g
- Dijon mustard: 40 g
- Brandy 25 ml
- Clarified butter: 20 g
- Wheat flour type 00: QB
- Salt to taste
Did you know that ...
An excellent result can also be obtained using pork tenderloin. Alternative recipes instead include the use of buffalo fillet, bison or other animals.
Traditional procedure of fillet with green pepper
- Remove the fillet from the refrigerator for the time necessary to allow it to reach room temperature - possibly at 20 ° C. Then clean them, cut 4 pieces and tie them one by one around to ensure a high cylindrical shape. Note : some sprinkle the fillet of coarse salt, to facilitate the loss of surface fluids and prevent them from lengthening the cooking bottom too much.
- In a sauté (low pan), even non-stick, melt the clarified butter over medium heat. Meanwhile, flour the four fillets only on the upper and lower sides.
- So brown the pieces first on one side and then on the other in the pan with the butter, without going over them also on the sides.
- At this point, fade with brandy and, if you like the taste of flambé, let it ignite and turn off by itself.
- Then add the green pepper in well-drained, rinsed and dried grains; therefore mustard and milk cream; continuing to mix, add half of the broth of boiling meat and finish cooking turning only once. Adjust with salt. The ideal time for a blood-based cooking of 250g well-tied fillets, cooked over medium heat, should be about 2-3 'per side.
- Then remove the fillets and add the remaining stock until the desired consistency is reached. Serve the fillets sprinkled with sauce.
Recipe of the fillet with pink pepper
Pink pepper fillet ingredients for 4 people
- Beef fillet - veal or beef: 1 kg (4 fillets of 250 g each)
- Meat broth: 100 ml
- Fresh milk cream: 80 g
- Brandy 25 ml
- Clarified butter: 20 g
- Pink peppercorns (dry): 10 g
- Triple tomato concentrate: 5 g
- Wheat flour type 00: QB
- Salt to taste
Preparation of the fillet with pink pepper
- Remove the fillet from the refrigerator for the time necessary to let it reach room temperature - not lower than 15-18 ° C. Then clean them, cut 4 pieces and tie them one by one around to ensure a high cylindrical shape. Note : some sprinkle the fillet of coarse salt, to facilitate the loss of surface fluids and prevent them from lengthening the cooking bottom too much.
- In a sauté (low pan), even non-stick, melt the clarified butter over medium heat. Meanwhile, flour the four fillets only on the upper and lower sides.
- So brown the pieces first on one side and then on the other in the pan with the butter, without going over them also on the sides.
- At this point, fade with brandy and, if you like the taste of flambé, let it ignite and turn off by itself.
- Then add the pink pepper; therefore triple tomato paste and milk cream; continuing to mix, add half of the broth of boiling meat and finish cooking turning only once. Adjust with salt. The ideal time for a blood-based cooking of 250g well-tied fillets, cooked over medium heat, should be about 2-3 'per side.
- Then remove the fillets and add the remaining stock until the desired consistency is reached. Serve the fillets sprinkled with sauce.
