Filetes de ternera con salsa de avellanas

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Filetes de ternera con salsa de avellanas

Filetes de ternera con salsa de avellanas - about this recipe

Veal escalopes with hazelnut sauce.

Servings

Serves 4

Ingredients

• 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.