Fillet From The Pot: Delicious Recipe Idea
The fillet from the pot is a traditional preparation method that is typical for Portugal, Spain, France, Italy and the Hispanic countries of America. While the dishes in Europe are usually not spicy, chili is often added elsewhere.
The fillet from the pot is a traditional preparation method that is typical of Portugal, Spain, France, Italy and the Hispanic countries of America. While the dishes in Europe are usually not spicy, chili is often added elsewhere.
Fillet from the pot usually refers to a heat-resistant clay pot. However, many people nowadays resort to a pressure cooker for the sake of simplicity.
The ingredients vary depending on the country. While in Europe the fillet from the pot is usually less spicy, in Latin America it is often refined with different types of chilli or pepper.
What is universal, however, is that it is usually prepared in large quantities, often for around four people. Thus the whole family can be taken care of. It is also generally a main course.
The following recipe is a great way to prepare it, as it contains ingredients that are easy to get and taste everyone: potatoes and carrots. The carrot gives the fillet a slightly sweet note. Of course, if you’re fond of them, you can add more carrots.
Fillet from the pot with potatoes and carrots
ingredients for 4 persons
- 2 bay leaves
- ½ kg of potatoes
- 1 onion
- ½ kg fillet (for example pork)
- 1 ripe tomato
- extra virgin olive oil
- 1 cup of white wine (250 ml)
- 14 medium-sized carrots
- 1 teaspoon paprika powder (5 g)
- salt
- Saffron threads
- 3 peppercorns (depending on taste)
preparation
- First, wash and cut the meat into small cubes of medium thickness. Then preheat the oven to 200 ° C.
- Chop the onion into small pieces. Then cut the tomatoes and carrots into strips and the potatoes into cubes (without peeling them first).
- Put olive oil in a pan and lightly fry the vegetables until the onion is slightly golden in color. It is important not to over-fry anything so that the fillet turns out perfectly in the pot.
- Afterwards, lightly fry the meat in the pan. However, it should not be cooked through. Then season with salt and pepper.
- Now cover the bottom of the pot completely with olive oil. Then place it in the oven for 5 minutes to warm up. Then add the potatoes and meat along with the white wine and bay leaves. All ingredients should be completely covered with oil.
- Lastly, put a lid on the pot and leave it in the oven for 20 minutes. When the time is up, make sure the potatoes are done and add the vegetables. If necessary, add water so that the ingredients are completely immersed. Reseal the pot and leave it in the oven for another 5 minutes.
Another version of the fillet from the pot
ingredients
- olive oil
- 1 head of fresh garlic
- 3 medium onions
- 4 medium-sized carrots
- 2 cups of white wine
- 2 red large apples
- 1 cup of dried apricots
- 1 cup of pitted prunes
- salt
- ground black pepper
- fresh rosemary
preparation
- First of all, marinate the fillet the day before with plenty of white wine, rosemary, salt and pepper. It is necessary to let it rest for at least 10 to 12 hours.
- Preheat the oven to 200ºC. Meanwhile, fill the bottom pot with plenty of olive oil.
- Then cut the apples into strips without peeling them beforehand. Also chop the onions and garlic into small pieces.
- Lightly grease a pan with olive oil and fry the onions and garlic on medium heat. Set them aside afterwards.
- Place the pot in the oven to warm up and then add both the meat and the potatoes, and finally the fried vegetables. As in the previous recipe, all ingredients should be covered in liquid.
- After the first 15 minutes, check to see if the fillet is already golden brown on top. If so, turn it over so the other side can be fried as well. If necessary, add a glass of water and a glass of wine.
- Add the apples before serving.
In both recipes, the meat needs to be covered in liquid at all times so that it is nice and soft and juicy. This makes it easier to cut while eating.
Marinating is also one of the key steps. The marinade ultimately determines the flavor of the dish, regardless of the ingredients that are then added.
