Preparation

fry the fillets in butter, browning on both sides. throw the pepper and salt over the steaks, turning them to absorb the seasoning. remove the steaks to a heated platter and put the wine in the pan, allowing to heat up well, but without boiling. turn the sauce over the steaks and then serve

Ingredients

  • 4 tablespoons butter
  • 10 coarsely mashed peppers
  • 150 grams of sour cream
  • ½ glass of dry white wine
  • 4 thick fillets
  • salt to taste