Filetes de ternera con salsa de avellanas
Veal escalopes with hazelnut sauce.
Filetes de ternera con salsa de avellanas | |
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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 reviewCreamy, weamey! 5/5 Looks disgusting, tasted fantastic when I made it! |
Ingredients
Method
- Heat a little oil in a frying pan and sauté the veal until it is cooked. Remove and set aside.
- Add the onions and garlic to the oil until the onions are golden.
- Add the tomatoes, hazelnuts and white wine and leave to cook for 15 minutes.
- Return the veal to the pan, add the cream, heat through and serve.
Variations
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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