VEAL FILLETS WITH PEPPERS AND GRILLED ASPARAGUS ACCOMPANIED BY STEAMED POTATOES WITH SKIN

Maridaje:

Ingredientes:

400 g of veal fillets.

1 medium red pepper.

1 medium yellow pepper.

1 finely chopped garlic clove.

½ packet of thick green asparagus, uncooked.

½ kilo of small potatoes with skin.

Salt and ground black pepper to taste.

1 tablespoon of GUAiNOS Organic Extra Virgin Olive Oil.

1 tablespoon of GUAiNOS Cava Jam.

Preparación:

Boil the potatoes with half a spoonful of salt. When they are cooked, remove them from the heat, take them out of the water and set aside.
Dry the fillets very well with absorbent paper and set aside.
Cut the peppers into strips about 1 cm wide.
Cut off the hard part of the green asparagus stems.
Heat a frying pan over medium heat and add 2 tablespoons of GUAiNOS Organic Extra Virgin Olive Oil.
When the oil is hot, add the chopped garlic and let it brown a little, then add the peppers, asparagus, salt and pepper to taste.
Wait 1 minute for them to brown, turn them over and leave them for 1 minute more. They should be soft and crispy. Set aside on absorbent paper towel uncovered so that they do not lose their texture.
Reserve the oil in which the peppers were roasted.
Heat another frying pan over high heat and paint the area where the fillets will be placed with the oil from the peppers.
When it is very hot, place the fillets in it. Wait until well seared on one side before turning them over

Emplatado

Cut the asparagus in half. Put 3 or 4 stalks together and wrap them with the grilled fillets in the form of rolls.
Sprinkle a few grains of salt to taste.
Place the whole potatoes without removing the skin and the roasted red and yellow peppers to one side.
Pour some GUAiNOS Cava Jam over the meat with a spoon