A rich filet of beef, with an Italian touch of Parmesan cheese.
Learn more about Yerith González
Ingredients4 portions
Preparation
Cut the mushrooms into slices and the potatoes into cubes.
Place them on the fire in a griddle type comal.
Sprinkle with chopped parsley and season with salt and pepper.
Move constantly until they take a golden color.
Season the pieces of meat and sprinkle with the grated Parmesan cheese.
Place on a plate and cook on both sides until you reach the desired term.
Serve the meat with the potatoes and mushrooms.
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