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Recipe Fillet with walnuts of 31-10-2007 [Updated on 28-08-2018]
Fillet with walnuts is perhaps my favorite second meat dish. Some time ago I saw the recipe of the entrecôte with walnuts (literally entrecote means "between the ribs", it is the name of a very tender cut of meat, which corresponds to the rib of beef). Well, I revisited the recipe a bit, using pork fillets and replacing the port, too sweet for my taste, with red wine. The result was a tender nut fillet with a delicate flavor.
Heat 2 tablespoons of extra virgin olive oil in a pan together with a clove of garlic and a sprig of rosemary.
Chop the walnuts and arrange them on a plate with the breadcrumbs and a little salt.
Bread the pork fillets in the breadcrumbs with the walnuts, taking care to make the breading adhere well on all sides of the fillet.
Now lift the rosemary sprig and the garlic clove from the pan and brown the fillets over medium heat.
Brown the walnut fillets on both sides.
Deglaze with the red wine and continue cooking for about 10 minutes (depending on how high the fillets are).
Lift the fillets from the pan and serve them, perhaps accompanied by a nice glass of red wine (the same one you used to blend the nut fillet).
tag: fillet with walnuts, entrecote with walnuts