Cut the back into 250grs medallions pass them through flour and brown them in butter and a touch of olive.
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| Ingredients to make the veal to the pepper: |
| 500GRS Ternera loin Black Pimient in Grooves To Taste 1/2 Sales Sales In butter flour 250grs Milk 1 vessel salsa demiglace 1/2 kilo boiled potatoes 1 glass white wine of good quality oil from oliva butter salt to accompany red wine |
Ingredients to make the veal to the pepper:
2. On another lada boil the potatoes without passing, then strain them and prepare together with the 200grs cream and season to taste.
3. On the other hand, once golden medallions add the black pepper the chives the cream and the demiglace sauce .. serve with little sauce if it is necessary to add more to the taste of the diner and enjoy in good company.
