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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Peel, wash, and cut the potatoes into thin slices.
Season the beef tenderloins with salt, pepper, and a splash of olive oil. Let them come to room temperature for 15 to 30 minutes.
Cut the green peppers, removing both ends and hollowing them out.
Fry the potatoes until they are golden and crispy.
Fry the green peppers until they are tender.
In a hot pan, add the butter and let it melt.
Add the bay leaf and rosemary to the melted butter.
Add the beef tenderloins to the pan and cook for about 3 minutes per side, basting with the juices and melted butter.
Once the beef is cooked to your liking, drain the potatoes and finish frying the peppers.
Plate the beef tenderloins with the fried potatoes and peppers.
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Bringing the meat to room temperature ensures even cooking.
Basting the meat with butter and juices enhances its flavor and keeps it moist.
How do I know when the beef is cooked to medium?
Cook the beef for about 3 minutes per side. It should feel slightly firm with some give when pressed.
Can I use a different herb instead of rosemary?
Yes, thyme or oregano can be used as alternatives.
What type of potatoes work best for frying?
Russet or Yukon Gold potatoes are ideal for frying due to their starch content.
How can I prevent the butter from burning?
Keep the heat moderate and add the herbs quickly to infuse the butter without burning it.
Can I prepare the potatoes and peppers in advance?
Yes, you can slice and store them in water in the fridge to prevent browning, then fry them when ready to serve.
