To best prepare the fillet with green pepper, first drain the green pepper from the brine. Wash it and dry it well, then take half and lightly pound it with a meat mallet on a cutting board.

Meanwhile, dry the slices of meat with absorbent paper, in order to remove any trace of moisture. Pass them in the flour, removing the one in excess.

Heat the oil in a pan and place the meat in it to brown it for a few minutes on each side. Then, place the slices of meat one at a time on the crushed pepper, pressing them lightly to ensure that each side remains well covered.

In a pan, which can also be the one used previously to brown the meat, but cleaned of all the traces of oil, pour some broth that you will simmer, and add the butter. When it’s blended with the cooking juices, add the cream and the remaining whole green pepper. Add salt and set a low heat, in order to bring the sauce to a boil while continuing to mix.

Place the pepper-covered fillets in it, pour in the Cognac heated separately, flaming. As soon as the flames are gone, add salt. Leave the tasty green pepper fillets to flavor for a few more minutes and serve immediately.

Useful tips for preparing green pepper fillet

If you have trouble finding pickled green pepper, you can also use dry pepper. In this case, you’ll have to use only 1-2 tablespoons after coarsely ground it. Use the rest of the pepper to coat the slices of meat.