Savoyard cutlets

Beef 222
Savoyard cutlets
  • Serves: 0 People
  • Prep Time: 8 min
  • Cooking: 40 min
  • Difficulty: medium
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Savoyard cutlets

Ingredients

Directions

  1. ### Cooking ###
  2. Salt, pepper and lightly flour the cutlets. In a frying pan, melt the oil and butter. Put the escalopes brown on each side. Drain them and collect the juice.
  3. Arrange them in a baking dish. Cover each cutlet with half a slice of ham, then one slice of emmenthal cheese. Sprinkle with grated cheese. Discard the cooking fat that is in the pan.
  4. Put the pan back on the heat, pour in the juice of the cutlets, the cream, the paprika salt and pepper, reduce by half. Pour over the cutlets and brown. Serve with apples in field dress.

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Fillet of beef truffled with foie gras



  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium

Fillet of beef truffled with foie gras

Ingredients

Directions

  1. ### Cooking ###
  2. Preheat the oven to 240 ° C (th.8)
  3. Take a dab of fat coating the foie gras and spread it in a dish.
  4. Chop the truffles and reserve the juice.
  5. Put half of the chopped truffles under the bard of the nets, arrange them in the dish.
  6. Bake the dish and let it roast for 10 minutes.
  7. Remove from oven, take out meat, wrap in foil.
  8. Reduce the chopped shallots with wine by two-thirds.
  9. Pour the sauce of the dish into the saucepan containing the reduction of shallots.
  10. Add the cognac to the baking dish, flame and pour into the saucepan, then heat gently.
  11. Add the remaining truffles, salt, pepper and let heat slowly.
  12. Grill slices of bread.
  13. Remove the unmelted bards, cut the slices of fillet equally. Then put each part on the hot plates, with mushrooms and shallots.
  14. Top with sauce and serve with the foie gras (cut in equal parts) on the toast.
  15. ### Wine pairing ###
  16. un Sautern