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Great lunch today with a minimum of time and work. I used whole chili‘s because I find the taste better and more intense than chili flakes. Saute them until they change color and have infused the oil with their pungent heat. Remove the chili’s at this point or leave them in the dish for presentation ( I also like to chew on them a bit)
Bon Appetit ! Life is Good !
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Chili Beef, Pennoni Lisci & Peppers
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- cut beef tenderloin into strip’s, season with kosher salt and cayenne pepper, dust with corn starch and saute in peanut oil until brown and still rare. Set aside
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- saute onion and chili’s until fragrant
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- add peppers and roasted garlic purre, saute another minute
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- deglaze with red wine
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- add, freshly cooked pasta, beef, chopped parsley, salt and pepper
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- Chili Beef, Pennoni Lisci & Peppers
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- Chili Beef, Pennoni Lisci & Peppers
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- sprinkle freshly grated peccorino
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- Chili Beef, Pennoni Lisci & Peppers
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ChefsOpinion 
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