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Filetes de Ternera a la Plancha: A Classic Spanish Dish

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Filetes de Ternera a la Plancha, or Grilled Veal Fillets, is a beloved dish in Spanish cuisine known for its simplicity and delicious flavor. This dish highlights the tender texture of veal, complemented by a few key ingredients that enhance its natural taste. Whether served with a side of vegetables or a fresh salad, Filetes de Ternera a la Plancha is a versatile and satisfying option for any meal.

Ingredients:

  • 4 veal fillets, about 6-8 ounces each
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Prepare the Veal Fillets:
    • Start by patting dry the veal fillets with paper towels to remove excess moisture. This helps ensure a better sear when grilling.
  2. Season the Fillets:
    • In a bowl, combine minced garlic, olive oil, salt, and pepper. Rub this mixture evenly over both sides of the veal fillets, ensuring they are well coated. Let them marinate for at least 15-20 minutes at room temperature to absorb the flavors.
  3. Preheat the Grill or Grill Pan:
    • If using an outdoor grill, preheat it to medium-high heat. If using a grill pan on the stovetop, heat it over medium-high heat until hot.
  4. Grill the Veal Fillets:
    • Place the marinated veal fillets on the preheated grill or grill pan. Cook for about 3-4 minutes on each side, or until the fillets develop a golden brown crust and reach an internal temperature of 145°F (63°C) for medium doneness. Adjust the cooking time based on your preferred level of doneness.
  5. Rest and Serve:
    • Once cooked to your liking, remove the veal fillets from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute within the meat, ensuring a tender and flavorful bite.
  6. Garnish and Presentation:
    • Sprinkle freshly chopped parsley over the grilled veal fillets for added freshness and color. Serve hot with lemon wedges on the side, allowing diners to squeeze lemon juice over the fillets to enhance the flavors.

Variations and Serving Suggestions:

  • Sauce Options: Consider serving Filetes de Ternera a la Plancha with a side of chimichurri sauce or a simple garlic aioli for added flavor.
  • Side Dishes: This dish pairs well with a variety of sides, such as roasted vegetables, sautéed spinach, or a crisp green salad dressed with vinaigrette.

Conclusion: Filetes de Ternera a la Plancha exemplifies the essence of Spanish cuisine through its focus on quality ingredients and straightforward preparation. Whether enjoyed as a weeknight dinner or served at a festive gathering, this dish celebrates the natural flavors of veal enhanced by simple seasonings and grilling technique. By following this recipe, you can recreate a taste of Spain in your own kitchen, bringing a touch of Mediterranean flair to your table.

Enjoy this delicious and satisfying dish of Filetes de Ternera a la Plancha with family and friends, accompanied by your favorite sides and a refreshing glass of Spanish wine!

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Written by Robert Zelesky

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