Fillet with Pepper: Nutritional Properties, Role in Diet and How to Cook

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What

What is pepper fillet?

Fillet with pepper is one of the most famous European recipes in the world.

Invented in France only in the 80s - a decade in which no dish was served without a special sauce - this dish is therefore a rather recent invention.

There are "at least" two variants of fillet with pepper that are recognized almost everywhere. However, it should be specified that, in reality, this name mainly indicates the original recipe, that is the one with unripe Piper nigrum berries - read also the dedicated article: Green Pepper. The other "almost" equally famous formula is that of the pink pepper fillet, which, as the name implies, contains the garnet-colored drupes of the Schinus molle plant - also known as false pepper; to find out more, see the article: Pepe Rosa.

Did you know that ...

There are many types of pepper, intended as a spice. Although most of these differ in the state of ripeness of the fruits or in their processing, there are also types of pepper that have nothing to do with Piper nigrum. The most classic example is the pink one, but the Sichuan pepper is equally well known; Cayenne pepper, on the other hand, has little to do with the types of pepper normally identifiable as such, both in form and in organoleptic and gustatory properties; instead it is synonymous with hot pepper - for example the Habanero or the Naga Morich.

Fillet with pepper is a food that falls into the category of second courses. The main ingredient, the fillet, represents an exponent of the XNUMXst fundamental group of foods - foods rich in proteins with high biological value, specific minerals and vitamins - but its nutritional properties are totally distorted by the other ingredients of the recipe, in especially clarified butter and fresh cream or milk cream. In this way the pepper fillet becomes richer in fatty acids - mainly saturated - and cholesterol. Occasionally it lends itself to the diet of any healthy subject. However, it has contraindications for those suffering from certain metabolic diseases, especially genetic-hereditary - such as hyperuricemia and phenylketonuria - and for those who have to control overweight or other acquired metabolic diseases - such as hypercholesterolemia.

The recipe for fillet with pepper, whether green or pink, is all in all quite simple; the fact remains that, as often happens in these cases, it is the attention to detail that makes the difference between a success and a total failure. In the next paragraphs we will go into more detail.

Nutritional Properties

The following chemical translation and the nutritional comment, as well as the reference to the dietary role - in the next paragraph - refer in particular to the recipe: Fillet with Green Pepper - even if, in reality, that of the fillet with pink pepper does not differ in significantly.

Warning! If the characteristics of the traditional green pepper fillet do not satisfy you, because it is too caloric and rich in fat, try the recipe of our personal cocker Alice: Fillet with Light Green Pepper.



Fillet with Green Pepper LIGHT - Without cream and Without Butter

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Are you vegan but don't want to give up the taste of cooking traditional recipes? Also try our totally plant-based version of the pepper fillet! 



Vegetable Fillet with Green Pepper

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Fillet with pepper is a recipe that belongs to the group of main courses or dishes, and retains most of the nutritional properties of the main ingredient: the fillet. Source of proteins with high biological value, vitamins - especially water-soluble B group - and minerals - especially iron, phosphorus, zinc - specific to meat, this product falls within the XNUMXst fundamental group of foods.

Fillet with green pepper is a recipe with a medium-high energy intake. The calories come mainly from lipids, followed by proteins and finally by traces of carbohydrates. The fatty acids tend to be saturated and the peptides have a high biological value - that is, they contain all the essential amino acids in the right proportions and quantities compared to the human protein model; carbohydrates, mainly simple due to the presence of lactose in the cream and butter, are complex only in a small part (traces) due to the presence of the starch contained in wheat flour.

The pepper fillet contains an insignificant fraction of fiber and a significant amount of cholesterol. Purines and the amino acid phenylalanine are abundant. Lactose appears in quantities which are probably not very problematic; the same goes for gluten which, however, can still be harmful in case of specific intolerance. Histamine is absent or irrelevant.

The pepper fillet contains many water-soluble vitamins of group B, for example thiamine (B1), niacin (PP), pyridoxine (B6) and cobalamin (B12), but none in such quantities as to be considered abundant. It is also rich in minerals such as iron - highly bioavailable - and phosphorus; the amount of zinc is fair.

Staff

Diet

Fillet pepper in the diet

Fillet with pepper is a food that lends itself to most diets, but not frequently and in large portions.

Rich in protein, it is nevertheless quite tender in texture, which indicates a low percentage of connective tissue. Nevertheless, large quantities of pepper fillet are to be avoided - especially in the evening meal - in case of digestive complications or diseases such as: dyspepsia, gastroesophageal reflux disease, hiatal hernia, gastritis and gastric ulcer.

Bringing a medium-high amount of calories, supplied mainly by lipids, the pepper fillet is not recommended in the weight loss diet against overweight and especially obesity - which instead should be low-calorie and normolipidic. Rich in high biological value proteins, it is instead very useful in the diet of those who find themselves in a condition of increased need for all essential amino acids; for example: pregnancy and lactation, growth, extremely intense and / or prolonged sporting practice, old age - for eating disorder and tendency to geriatric malabsorption - pathological malabsorption, recovery from specific or generalized malnutrition, defedation, etc.

Due to the medium-high cholesterol content and the excessive percentage of saturated fats, it should be avoided in the diet against hypercholesterolemia - a condition that instead benefits from the increase in unsaturated fatty acids of the omega 3, omega 6 and omega 9 groups.

It is a neutral food for diets aimed at people suffering from hyperglycemia or type 2 diabetes mellitus, hypertriglyceridemia and hypertension, as long as these conditions are not associated with severe overweight - in which, as we have said, the recipe is not adequate. Fillet with pepper is one of the products to avoid, or to consume in extreme moderation, in case of hyperuricemia - especially with a tendency to gouty attacks - and kidney stones or lithiasis caused by uric acid crystals. It should be completely removed from the diet for phenylketonuria.

It is contraindicated for severe lactose intolerance and celiac disease; it should also be harmless to histamine intolerance.

Fillet with pepper is an appreciable source of bioavailable iron and participates in covering the metabolic needs, higher in fertile, pregnant women, marathon runners and vegetarians - especially vegans who, of course, would never eat this food. Note: iron deficiency can cause iron deficiency anemia. Fillet with pepper contributes to meeting the need for phosphorus, a very abundant mineral in the body - especially in bones in the form of hydroxyapatite, in phospholipids of cell membranes and in nervous tissue, etc. The zinc content - essential for hormonal and enzymatic antioxidant production - is appreciable but not particularly high.

Fillet with pepper is very rich in B vitamins, all coenzyme factors of great importance in cellular processes. It can therefore be considered an excellent support for the functioning of the various body tissues. It is not allowed in the vegetarian and vegan diet. Suitability for Muslim and Jewish religions can be compromised by the type of slaughter and the association of the meat with other ingredients - especially cream. After cooking above the norm, it is also allowed in the diet during pregnancy. The average portion of fillet is about 100-150 g.

Recipe

Traditional recipe of fillet with green pepper

Fillet with green pepper is a more recent recipe and therefore less rooted in European gastronomic culture. The variations are many and sometimes quite different from each other. Below we will propose an easy to prepare and quite common in your country.

Ingredients of the fillet with green pepper for 4 people

• Beef fillet - veal or beef: 1 kg (4 fillets of 250 g each)
• Meat broth: 100 ml
• Fresh milk cream: 80 g
• Green peppercorns (in brine, drained): 20 g
• Dijon mustard: 40 g
• Brandy 25 ml
• Clarified butter: 20 g
• Wheat flour type 00: QB
• Salt to taste

Did you know that ...

An excellent result can also be obtained by using pork tenderloin. Alternative recipes, on the other hand, involve the use of buffalo, bison or other animal fillets.

Traditional process of fillet with green pepper

1. Remove the fillet from the refrigerator for the time necessary to allow it to reach room temperature - possibly around 20 ° C. Then clean them, obtain 4 pieces and tie them one by one around them to ensure a cylindrical and high shape. Note: some sprinkle the fillet with coarse salt, to facilitate the loss of surface liquids and prevent them from stretching the cooking base too much.
2. In a sauté (low pan), even if not non-stick, melt the clarified butter over medium heat. In the meantime, flour the four fillets only on the top and bottom faces.
3. So brown the pieces first on one side and then on the other in the pan with the butter, without passing them on the sides as well.
4. At this point, blend with the brandy and, if you like the taste of the flambé, let it ignite and go out by itself.
5. Then add the green pepper in well-drained, rinsed and dried grains; then the mustard and the cream of milk; continuing to mix, also add half of the boiling meat broth and finish cooking by turning it over once. Season with salt. The ideal time for a rare cooking of the 250 g fillets well tied, cooked over medium heat, should be about 2-3 'per side.
6. Then remove the fillets and add the rest of the broth until the desired consistency is reached. Serve the fillets sprinkled with the sauce.

Pink pepper fillet recipe

Ingredients of the pink pepper fillet for 4 people

• Beef fillet - veal or beef: 1 kg (4 fillets of 250 g each)
• Meat broth: 100 ml
• Fresh milk cream: 80 g
• Brandy 25 ml
• Clarified butter: 20 g
• Pink peppercorns (dried): 10 g
• Triple tomato concentrate: 5 g
• Wheat flour type 00: QB
• Salt to taste

Procedure of the fillet with pink pepper

1. Remove the fillet from the refrigerator for the time necessary to allow it to reach room temperature - not below 15-18 ° C. Then clean them, obtain 4 pieces and tie them one by one around them to ensure a cylindrical and high shape. Note: some sprinkle the fillet with coarse salt, to facilitate the loss of surface liquids and prevent them from stretching the cooking base too much.
2. In a sauté (low pan), even if not non-stick, melt the clarified butter over medium heat. In the meantime, flour the four fillets only on the top and bottom faces.
3. So brown the pieces first on one side and then on the other in the pan with the butter, without passing them on the sides as well.
4. At this point, blend with the brandy and, if you like the taste of the flambé, let it ignite and go out by itself.
5. Then add the pink pepper; therefore the triple tomato concentrate and the cream of milk; continuing to mix, also add half of the boiling meat broth and finish cooking by turning it over once. Season with salt. The ideal time for a rare cooking of the 250 g fillets well tied, cooked over medium heat, should be about 2-3 'per side.
6. Then remove the fillets and add the rest of the broth until the desired consistency is reached. Serve the fillets sprinkled with the sauce.