- 600 gr. beef fillet or veal rump
- 100 gr. butter
- Salt, nutmeg.
- White wine

Remove any skin, sinew or fat from the meat, season it with salt and very little nutmeg and pass it through a meat grinder, add about 70 grams of butter and continue to pound until the mixture is perfectly homogeneous. Divide the meat into many small balls the size of a small peach, flour them lightly and with the blade of a knife crush them a little, keeping them at a thickness of one and a half centimeters. Melt the remaining butter in a large, shallow pan, place the steaks in it, brown them on both sides, sprinkle them with dry white wine, let the wine evaporate and serve them covered with their sauce.

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