Rollitos de ternera rellenos de queso gouda y carne de membrillo con guarnición de cebolla y espárragos trigueros

  • 1 onion
  • A bunch of wild asparagus
  • 2 thin beef steaks for each person
  • 50gr of quince jelly
  • A slice of Gouda cheese for each beef steak.
  • Salt
  • Peper
  • White Wine
  • Thick thread
  • Olive Oil

Strech each steak over a cutting board and cover it with plastic wrap. Then, hit the steak a little bit with the botton of a glass to make it smoother and pliant.

Remove the plastic wrap, add a pinch of salt over the surface of the steak, put a slice of Gouda cheese in the middle of it and then add around 10gr of quince jelly. Upon this, roll the steak into a cylinder shape and tie it so that it doesn’t unwind.

Heat olive oil in a frying pan and place the beef cylinders in it after having added a pinch of pepper over them. Cook them on a low heat in order to cook them thoroughly throughout.

Around 5-7 minutes before taking them out of the frying pan add a bit of white wine and let it coddle.

Chop the onion and the wild asparagus and fry gently with a little olive oil and a pinch of salt until the onion gets lightly browned.

Finally, serve the beef cylinder with the onions and wild asparagus.

Marina Cordón

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