Beef Tenderloin with Padrón Peppers
A combination I really enjoyed at the tapas bar Gandarias in San Sebastian. We just called out the magic word "solomillo" and two slices of baguette loaded with beef slices would appear beside us, topped with a roasted green pepper, all sprinkled with coarse salt and drizzled with olive oil. Divine!
I found Padrón peppers at Kaufland. They're small, dark green peppers that cook quickly on the grill or in a pan.
Ingredients
5 slices of beef tenderloin (approximately 2.5-3 cm thick)
1 bag of Padrón peppers (approximately 15 peppers)
sea salt (fleur de sel)
a little olive oil
Servings: 2 as a main course or 6 as an appetizer (tapas)
How to prepare beef tenderloin with padrón peppers
- Sprinkle the meat slices with a little salt and rub with oil all over. Also coat the peppers with a little oil.
- Heat a grill pan well (without adding fat), about 5 minutes. Place the peppers in the pan and fry on all sides until charred, turning them when done on one side. It takes about 10 minutes until they're ready. At the end they should be charred and slightly collapsed.
- Remove to a bowl. Sprinkle with sea salt.
- Then place the meat in the pan and fry for 1 minute per side. Remove to a wooden cutting board and slice thinly.
- Arrange the meat slices on a platter and sprinkle with sea salt. Place the roasted peppers on top and drizzle everything with a little extra virgin olive oil. Serve with toasted baguette slices and a cold beer.
Me and the precious pepper haul
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