Filete albanil

4 servings

Ingredients

Quantity Ingredient
5 Mulato peppers
3 Tomatoes, coarsely chopped
2 Cl Garlic
1 teaspoon Oregano
½ teaspoon White pepper
1½ pounds Beef tenderloin, sliced
1/4 in. thick
½ pounds Fresh mushrooms, sliced
½ cup Red wine
1 tablespoon Chopped parsley
2 tablespoons Butter, melted
1 teaspoon Olive oil

Directions

SOURCE: JAVIERS, COLE AVENUE, DALLAS. WINE: CHATEAUNEUF-DU-PAPE; JABOULET-VERCHERRE. 1. Remove the stem and core from the peppers.

Split open and remove the veins and seeds. Wash in cold running water. 2. Chop the peppers. Soak in hot water for 20 minutes. 3.

Combine the peppers, soaking water, tomatoes, garlic, oregano, and white pepper in an electric blender and puree. 4. Simmer the tenderloin, mushrooms, pepper puree, wine, and parsley in the butter and oil for 20 minutes. NOTE: The seeds of peppers provide the fire.

You may prefer to leave a few in.

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