Filetes de ternera con salsa de avellanas
- 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
- 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.
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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