Season the fillets with salt and pepper to taste, seal them in the pan and cook them to taste. Apart, in a container mix until the butter, the Parmesan cheese, the parsley, and the almonds well integrate. Put this mixture on the fillets, place them in a tray and take them to the preheated oven at 180ºC for approximately 3 minutes. Reserve hot.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to fille with almond and parmesan scab: |
| For the fillet :: 800 gr. of RES steak cut in medallions of 200 gr. Each salt and ground black pepper in quantity to taste 8 tablespoons of butter at room temperature 1 cup of grated Parmesan cheese 4 tablespoons of fresh pycal parsley 100 gr. of fillet and slightly roasted almonds | For accompaniment :: 2 large white potatoes 1 tablespoon of olive oil. Martajado |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to fille with almond and parmesan scab:
2. For accompaniment, wash the potatoes, dry them well, pierce them with a fork, spread the olive oil, put the thick salt and take them to the oven. Remove when they are well cooked. Place a tray with the bacon strips until golden. Place them on absorving paper and cut them into pieces of 1 cm. Reserve.Part the potatoes in half and add the acidic cream, chopped scallions, a little martajado chili, the pieces of bacon. Serve immediately.
