Ffiled Pupur Cig Eidion
(Fillet of Beef with Pepper Sauce)

Origin: Welsh      Period: Traditional

Original Recipe

Cynhwysion

4 ffiled cig eidion (tua 200g yr un)
225g o hufen sur
110g o nionod wedi torri'n fân
50g o fenyn
1 llwy de o bupurennau cymysg wedi eu malu'n fân
2 lwy fwrdd o wîn gwyn
2 lwy de o frandi

Cynheswch ychydig o olew olewydd mewn padell ar dân uchel a defnyddiwch i selio'r cig eidion ar y ddwy ochor. Gosodwch y cig o'r neilltu i gadw'n gynnes.

Ffriwchy nionod yn yafafn yn yr un badell a ffriwyd y cig nes eu bod yn feddal (tua 6 munud) yna ychwanegwch y brandi, y gwîn gwyn a'r pupurennau a gosdyngwch y gwres i goginio'n araf nes fod yr hylif bron i gyd wedi diflannu.

Pan mae'r badell bron yn sych ychwanegwch yr hufen sur a'r menyn a dewch a'r gymysgedd i ferwi. Dychwelwch y cig i'r badell a choginiwch at eich blas (tua 4 munud i goch, tua 12 munid os mynwch y cig wedi ei wneud yn dda).

Gweinwch gyda thatws rhost a julienne o lysiau tymhorol.

English Translation

Ingredients:

4 beef fillets (about 200g each)
225g sour cream
110g onions, finely chopped
50g butter
1 tsp mixed peppercorns, finely ground
2 tbsp white wine
2 tsp brandy

Method:

Heat a little olive oil in a pan over high heat and use to seal the beef on both sides until nicely browned. Remove from the pan and set aside.

Lower the heat and use the pan to fry the onions gently (using the remaining oil) until just soft (about 6 minutes) then add the brandy, the white wine and the pepper. Reduce the heat to a gently simmer and cook until all the liquid has almost gone.

When the pan is almost dry add the sour cream and the butter and bring the mixture to a boil. Return the meat to the pan and continue cooking to your desired level of done-ness (about 4 minutes for rare and up to 12 minutes for well done).

Serve with roast potatoes and julienned seasonal vegetables.

Read: Recipe Articles and Reviews

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