Quick fried steak with a hazelnut and garlic sauce

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Garlic, tomato and hazelnut sauce, cream added

Cooking the tomatoes

This recipe is a verbatim copy of Filetes de ternera con salsa de avellanas except I have used very thinly sliced frying steak as I could not obtain veal at short notice. Cooking this for 2 people I halved the meat but kept the sauce quantities roughly the same though I increased the amount of cream from the original recipe

Ingredients

• Olive oil
• 420 g of thinly sliced beef frying steak, well seasoned with salt and pepper
• 1 large onion, chopped
• 5 cloves of garlic, crushed
• 2 tomatoes, finely diced
• 100 g hazelnuts, coarsely ground - 2 to 3 minutes in a mini chopper or food processor (small bowl and a metal blade).
• 100 ml dry white wine
• 120 ml single cream

Method

1. Heat a little oil in a frying pan and sauté the beef slices until 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 beef to the pan, add the cream, heat through and serve.

Variations

You can substitute almonds for the hazelnuts.