Beef cordon bleu in cava
For 4 servings:
• 4 thinly sliced steakfillets (tenderloin or rump)
• 4 slices of cured ham
• 4 leaves of fresh Basil
• 1 spoonful of butter
• Enough flour to coat the fillets
• 3 spoonfuls of extra virgin olive oil
• 2 garlic cloves
• 100 ml of cava
• Black pepper
• Salt
Meat dishes
Share
PREPARATION
PREPARING CUTS
1. Season the steak fillets to taste.
2. Firstly lay a fillet flat and place a leaf of fresh basil on the top followed by a slice of ham.
3. Fold it over and close.
4. Dip it into the flour.
5. Fry it on both sides in a frying pan to brown it.
PREPARING THE SAUCE AND FINAL COOKING
1. Using the same oil that the fillets were fried in, add a little butter, two unpeeled garlic cloves and stir to flavour the sauce.
2. Add the cava and cook until the alcohol evaporates.
3. Put the beef cordon bleu in the frying pan with the sauce and add salt to taste.
4. When they have absorbed the flavour, remove and serve.
GARNISH
Roast the ham until it is crunchy and place on top of the beef cordon bleu.
