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Main dish

BEEF TENDERLION WITH A SWEET PALERMO PIQUILLO PEPPER

194_2.solomillo-amarillo

INGREDIENTS:

800 g beef tenderlion
Sweet Palermo peppers
Maldon salt
Extra virgin olive oil
A sprig of fresh thyme

Cut the point of the peppers and roast in oven 170°C for 3 minutes and then fry them for one minute. Once cool, peel them and reserve. Cut the tenderlion into small medallions 5 cm thick and turn them into smaller pieces for nibbles. Seal the meat in a grill over high heat to your taste. Serve with the peppers, a dash of olive oil, flakes of salt and a sprig of thyme.

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