Remove the fat from the steaks (scalopes) with the help of a knife.
| 🚻 6 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to do toilets to the marsala: |
| 12 UNITS OF LOMO SCHOOLPE (FINOS) 1 pinch of salt and pepper 1 cup of flour (batter) 2 tablespoons of oil 100 grams of butter ½ unit of vegetable broth cube 1 cup of Marsala wine or from jérez 2 laurel leaves |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to do toilets to the marsala:
2. Cut the edges to shape and season with salt and pepper to taste.
3. Put the flour on a flat plate and rebound the steaks on both sides.
4. In a pan, heat the oil and butter until it melts. Brown the steaks on both sides. As they are ready, drain them on a plate with absorbent paper.
5. Apart, dissolve the half broth in half a cup of hot water and add it to the pan with the wine and the laurel. Stir the cooking fund with a whipper to integrate it into the sauce.
6. Add the steaks and lower the fire to a minimum. Move the pan until the salsa thickens and acquires a velvety appearance.
7. serve the tenderloin scallops to the marsala with your sauce and accompany them with roasted potatoes, steamed potatoes or rustic mouth.
