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SECRETOS GOURMET
Ingredientes:
1 veal chop of 250 g
6 Padrón peppers
1 cup of Portobello mushrooms.
1 tablespoon of butter.
1 clove of garlic peeled and halved lengthwise.
1 tablespoon of chopped parsley.
3 tablespoons of GUAiNOS Organic Extra Virgin Olive Oil.
2 grindings of black pepper.
1 whole chilli pepper (optional)
1 tablespoon of GUAiNOS Beer Jam.
Coarse sea salt.
Preparación:
- Marinate the veal chops in the pepper and set aside.
- In a frying pan over medium-high heat, melt the butter, add the mushrooms with pepper, salt and chopped parsley.
- Sauté until browned, remove and set aside.
- Heat the frying pan over medium heat.
- Add GUAiNOS Organic Extra Virgin Olive Oil, a whole chilli pepper and a halved clove of garlic.
- When garlic begins to brown, remove from oil, and set aside.
- Fry the Padron peppers with a few grains of salt to taste, remove when golden, and set aside.
- Turn the heat up to high.
- Place the steak in the frying pan and brown it, turn it over and brown the other side.
- Remove, fan cut and brown a little more on both sides.
Emplatado
- Place the chop on the plate or wooden board. With a spoon or pastry bottle, carefully cover the meat with GUAiNOS Beer Jam, forming a thick line so that it drizzles between the cuts.
- Top with Padron peppers, golden garlic, mushrooms, and garnish with chilli pepper.
- Sprinkle with a few grains of coarse sea salt.
