Veal medaillons Medallones de ternera con jamón

VEAL MEDAILLONS WITH HAM , CHEESE AND BACON   

  

 Ingredients for 4 people:

 - 2 veal medaillons (per person) finely cut.

 - 4 spoonfuls of serrano ham from Teruel finely chopped.

 - 4 slices of cheese from Lower Aragón.

 - 200 g of bacon.

 - 2 spoonfuls of butter.

 - 250 g of potatoes.

 - 2 spoonfuls of finely chopped chives.

 - Olive oil from Lower Aragón. 

 - Salt.

 

Preparation:


Put a slice of cheese from Lower Aragón and a spoonful of finely chopped serrano ham from Teruel on each finely cut veal fillet, and put the others on top, making a sandwich.

Use the slices of bacon to wrap up the medaillons, one slice of bacon for each fillet.

Place the bacon wrapped medaillons in an oven dish, greased with butter, and cook them in the oven for 15-20 minutes (depending on how you like it done).

Separately, steam the potatoes and then transfer them to a frying pan to cook for a little while longer with a little butter, pepper and salt. Finally, sprinkle them with the finely chopped chives.

Serve the fillets from the oven and accompany them with the potatoes.

Appetisers

Starters

Meats

Fish

Desserts


GO TO SHOP

OLIVE OIL WEB PAGE

SERRANO HAM WEB PAGE

HOME PAGE

If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00

informacion@sabor-artesano.com