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Yerith

Yerith González

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Recipe of Res to the Parmesan
Recipe

Res to the Parmesan

45 mins
Half
74
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A rich filet of beef, with an Italian touch of Parmesan cheese.
Learn more about Yerith González

Ingredients

4 portions
  • 450 grams potato
  • 670 grams mushroom
  • 1/2 cups parsley, chopped
  • 4 beef, (100 gr each)
  • 1/2 cups parmesan cheese, grated
  • 4 pinches salt
  • 2 pinches black pepper

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.

PRESENTATION

Place the meat in a dish, accompanied by potatoes and mushrooms, and garnish with a sprig of parsley.

TIPS

If you wish you can spread a little grain mustard on the meat. Accompany this dish with a Malbec wine.

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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
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