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Victor

Victor Robles

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Recipe of Steak to the Pistache
Recipe

Steak to the Pistache

25 mins
15 mins
Half
66
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In a dinner of all my friends we met to live and eat something delicious and bring a steak to the pistachio that sucked the fingers is very easy to prepare and in a short time, prepare it you will not regret it.
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Ingredients

7 portions
  • 1 beef steak
  • 1/2 liters cream
  • 1/2 kilos pistachio
  • olive oils
  • potatoes

Preparation

In a hot pan the meat is sealed on all sides, once sealed it is cut into medallions of a medium thick finger and stitched on both sides (medium term).
Julienne potatoes are cut and washed to remove the starch, in a dish put the polenta flour is poured into the potatoes to brown them. Put oil in a pan and brown it take very little.
Pistachios 300 grams are milled to make a flour; the rest of the pistachios are chopped to fry them.
In 1/2 liter of cream pour the pistachio flour and add the olive oil and salt to taste if it thickens we can add milk.

PRESENTATION

Put the meat on a plate and pour the cream on top and add the golden pistachios and chopped and finally put the julienne potatoes served HOT GOOD PROVECHO

TIPS

Do not spice up the meat as we would remove the flavor of the meat and pistachio (the stew is to taste)

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Dulce Maria Punaro Rueda
06/12/2017 09:36:43
Se me hizo muy fácil
Lolys Lomelì
24/11/2013 11:56:40
Me gusta la idea de los pistaches. ¿Polenta?

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