Beef fillet stuffed with zucchini and cheese

Beef fillets stuffed with zucchini and cheese with cheese sauce

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INGREDIENTS:

*Yearling escalopines 120 gr

*Calabacín 60 gr

*Sal fina

*Cheese sauce 70 ml : born, milk, sliced ​​cheese, queso cabrales o azul , sal y caldo de carne

ELABORATION:

Put the pan on the fire and add a small teaspoon of olive oil, prepare the schnitzels on the grill or in a pan, round and round, put the salt to your liking (es un corte muy fino por lo que tarda muy poco para que quede jugoso por dentro). Cut the washed and unpeeled zucchini, sliced ​​half a centimeter thick and also pass through the pan with a teaspoon of olive oil, de forma que se dore un poquito por fuera y por dentro quede aún crujiente. Coloca sobre uno de los escalopines, tres rodajas de calabacín y cubre con otro escalopín. Then add the hot cheese sauce on top.

“Salsa de quesos”

For 1 liter of sauce: put on the saucepan the cream and milk in the same proportion ( 400 ml of each, Add 100 g of blue cheese or cabrales and 100 gr de de queso de lonchas cortadas en trozos, add a point of salt, a cube of meat broth and do not stop stirring. Deja que de el primer hervor para que la salsa ligue y reducir a fuego un poco más hasta que quede con textura crema. Remove from the fire. Se puede conservar perfectamente en cámara de mantenimiento hasta 4 º C durante 7 days and reuse for other recipes such as a pasta with Iberian ham with cheese sauce (recipe that will be uploaded in the next post)

You can buy the veal escalopines here

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