Filetes de ternera con salsa de avellanas

Veal escalopes with hazelnut sauce.

Filetes de ternera con salsa de avellanas

Server with jacket potatoes
Servings:	Serves 2
Calories per serving:	682
Ready in:	50 minutes
Prep. time:	15 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Best recipe review Creamy, weamey! 5/5 Looks disgusting, tasted fantastic when I made it! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Olive oil
• 4 veal escalopes, weighing about 200 g each and seasoned with salt and pepper
• 2 onions, chopped
• Garlic to taste, crushed
• 2 tomatoes, finely diced
• 100 g hazelnuts, coarsely ground
• 100 ml dry white wine
• 50 ml single cream

Method

1. Heat a little oil in a frying pan and sauté the veal until it is cooked. Remove and set aside.
2. Add the onions and garlic to the oil until the onions are golden.
3. Add the tomatoes, hazelnuts and white wine and leave to cook for 15 minutes.
4. Return the veal to the pan, add the cream, heat through and serve.

Variations

You can substitute almonds for the hazelnuts.

Chef's notes

When making a similar version of this recipe (for 2 people), I increased the amount of cream to about 120 ml. The rest of the pot would only have been throw away and the sauce was crying out for more!

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