Mexican style!!! Spicy food lovers!!!
Ingredients: Beef tenderloin (veal fillet), Zucchini, Traffic light pepper (red, green, yellow), Baby potatoes (boiled), Tomatoes, Oyster mushrooms, Adjika pepper, Cilantro, Vegetable oil, Raw pumpkin seed oil, Mustard with grains, Coarsely ground black pepper and pink grains, Pickled garlic (optional), Oil vegetable, "Pepper" sauce:, Cream 33% (you can take 22% + 1/2 tsp starch-mix), Wild garlic, Coarsely ground black pepper and pink, Seasoning "Vegeta", Oil vegetable
Cooking method:
It is good to beat the tenderloin (veal fillet) with a hammer, you should get a thin steak (steak) the size of a saucer.
Cut the zucchini and bell pepper into large rings, leave the oyster mushrooms, tomato (small) and boiled baby potatoes whole.
Salt the vegetables with "vegeta", season with pumpkin oil and let stand-marinate for 30 minutes. Bake in the oven at t 180 -10 min. Vegetables should stay alive with a crunch!
Salt the steak and fry in a very hot grill pan (in vegetable oil) on each side for one minute, or even 30 seconds (do not overdry).
Lubricate the finished steak on both sides with adjika. Let the meat rest for 1 minute, so that the blood disperses and it becomes soft and juicy.
Pour Mexican pepper sauce into the middle of the plate, put the steak. Put the baked vegetables and a bunch of mushrooms (oyster mushrooms) on the side of the meat. Serve with grain mustard and pickled garlic!!!
For the sauce: heat a saucepan and dry-fry the pepper, add the wild garlic cut into small cubes and vegetable oil. After one minute, add pink pepper, cream + (dissolve starch in a small amount of cold water) and boil on low heat until liquid sour cream. Season with vegeta.