Chateaubriand cu sos de piper verde

Daca nu ati descoperit inca muschiul de vita facut acasa, va invit sa o faceti, nu este nimic mai gustos si mai rafinat decat o friptura de vita (dupa mine in sange, dar merge si mediu facuta!), frageda si suculenta. Si unde mai puneti ca se face in mai putin de 30 de minute!!! "Reteta de Chateaubriand":

Chateaubriand cu sos de piper verde

Ingrediente:
- muschi de vita(curatat de toate nervurile);
- unt;
- ulei de masline extravirgin;
- cimbru proaspat ;
- usturoi;
- sare de mare;
- piper proaspat macinat;
- parmezan;
- iaurt grecesc;
- boabe de piper verde;

Se unge muschiul de vita cu ulei de masline, se asezoneaza bine cu sare si piper. Se pune la inchins o tigaie(care sa poate fi bagata si la cuptor!) cu cateva linguri de ulei de masline, cand aceasta este foarte incinsa se pune muschiul de vita, cate 1.5 - 2 minute pe fiecare parte. Intre timp pornim cuptorul la temperatura maxima. Dupa ce am capacit muschiul pe fiecare parte adaugam in tigaie o capatana de usturoi si cateva fire de cimbru impreuna cu 20g de unt. Rasucim carnea pe toate partile pentru ca aromele sa se intrepatrunda si introducem tigaia la cuptor, reducem temperatura la 160 grade C, timem friptura in cuptor pentru 8-10 minute( din 2 in 2 minute intoarcem carnea pentru a se gati uniform). Scoatem carnea pe o farfurie pe care am asezat o lingura cu fata in jos, si o lasam 2 minute sa se odihneasca.
Sosul il preparam in tigaia in care s-a facut carnea, scoatem cimbrul si usturoiul si adaugam piperul verde, dupa un minut punem un iaurt grecesc 1 lingura de parmezan sare si piper. Feliem friptura si zeama scursa din carne o adaugam in sos.
Plating: friptura se serveste felii stropita din belsug cu sosul de piper verde, salata verde, orez sau cartofi cu rozmarin. Pofta buna!
Sfat: daca va ramane(desi ma indoiesc ...) a doua zi puteti face un sandwich  extraordinar cu: bagheta proaspata, rucola cu putina vinegreta si fasii de friptura!

If you have not yet discovered homemade beef , I invite you to do so, there is nothing tastier and more refined than a beef steak (in my opinion rare, but is good if well done too​​!). And all this in 30 minutes!



Chateaubriand with green pepper sauce

Ingredients:
- Beef ;
- Butter;
- Olive oil
- Fresh thyme;
- Garlic;
- Sea salt;
- Freshly ground pepper;
- Parmesan cheese;
- Greek yogurt;
- Green pepper

Spread beef with olive oil, season well with salt and pepper. Place in a hot pan (which can be squeezed and oven) with a few tablespoons of olive oil, when is very hot put beef, sear each side for 1.5 - 2 minutes. Meanwhile start the oven to maximum temperature. After done on each side add to the pan a head of garlic and thyme with 20g of butter. Tossing the meat on all sides for the flavors to interpenetrate and introduce in oven, reduce temperature to 160 degrees C, roast in oven for 8-10 minutes (from 2 to 2 minutes turn meat to cook evenly). Remove the meat on a plate were placed a spoon upside down, and leave two minutes to rest.
We prepare the sauce in the pan which meat was done, remove the thyme and garlic and add green pepper, after one minute put Greek yogurt, 1 tablespoon Parmesan cheese, salt and pepper. Slice the steak and add the juice drained from a meat in the sauce.

Plating: Serve sliced ​​steak sprinkled with green pepper sauce, lettuce, rice or potatoes with rosemary. Bon appetite!