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Alejandra

Alejandra Cota

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Fillet of Res Filled with Banana Macho

30 min
1 h 30 min
Easy
12
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We give you the best recipe for stuffed meat. This Fillet of Res Filled with Banana Macho is perfect for cooking as a main course any day of the week. If you like to prepare different things at Christmas, this recipe can also be a great option.

For this Fillet of Res Filled with Banana Macho we suggest you make a pasilla chile sauce, perfect to accompany it with a spicy and delicious touch. With what garnish would you like to accompany this rich recipe?
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Ingredients

6 servings
  • 3 pieces of plantain
  • 3 spoonfuls of Butter
  • 1/2 Cup of whipping cream
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 2 spoonfuls of cornstarch
  • 2 spoonfuls of flour
  • 1.5 kilos of beef fillet open in sheet
  • 1/4 of Cup of Cotija cheese fallen apart
  • 1/4 of Cup of sauce macha, to marinate fillet
  • enough of oil
  • 2 cloves of garlic chopped, for pasilla sauce
  • 1 Cup of onion cut into pieces, for pasilla sauce
  • 2 pieces of tomato cut into pieces, for pasilla sauce
  • 5 pieces of pasilla chili pepper clean, seedless, passes pasilla sauce
  • 1/4 of Cup of coriander for pasilla sauce
  • 1 Cup of beef broth for pasilla sauce
  • 1 Cup of orange juice for pasilla sauce
  • enough of cheese Chiapas, crumbled to serve
  • enough of parsley to decorate
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    Preparation

    Preheat the oven to 200 ° C
    For the puree, in a tray with aluminum foil, place the bananas open slightly from the shell, spread with the butter and wrap with the aluminum. Bake for 30 minutes or until soft. Chill
    Blend the bananas with the cream to beat, salt and pepper until you get a smooth puree. Mix the puree in a bowl with the starch and flour.
    On a board spread your fillet and stuffed with banana puree sprinkle the cheese, roll and bridle with hemp thread. Spread the sauce and seal the steak in a pan over high heat with a little oil.
    Remove the cooking fillet, wrap in foil and place it on a baking sheet. Bake about 30 minutes or until the desired term. Remove and let rest.
    For the sauce, heat a satin over medium heat with a little oil and add the onion and garlic, add the tomato, pasilla chili and cilantro. Fill with the beef stock and orange juice, let it boil and cook until the ingredients soften, season, remove and cool slightly.
    Blend the previous preparation until a smooth sauce is obtained.
    Cut the fillet into slices, serve with the sauce and garnish with cheese and parsley.

    PRESENTATION

    Pour a little sauce on a plate and place the sliced fillet, sprinkle with the cheese and decorate with the parsley.

    TIPS

    Let the roll rest before cutting so it does not dislodge.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    903
    kcal
    45%
    Carbohydrates
    19.9
    g
    6.6%
    Proteins
    70.6
    g
    141%
    Lipids
    58.7
    g
    90%
    Fiber
    1.6
    g
    3.2%
    Sugar
    8.2
    g
    9.1%
    Cholesterol
    293
    mg
    98%
    Esha
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