John Myers
Contents
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Ingredients
- 75 g Hazelnuts
- 75 g Butter
- 1000 g Veal fillet
- 15 g Clarified butter
- Salt
- Pepper from the grinder
- 500 g Tagliatelle
- 1 packet Truffle butter
Instructions
- Mix the finely ground hazelnuts with the butter (room temperature). Puree until a paste is formed.
- Season the veal fillet with salt and pepper. Then heat the clarified butter in a pan and brush the veal fillet with the hazelnut butter. Place the veal fillet in the pan. Fry for about 25 minutes over a mild heat, turning regularly. Let rest a little.
- Cook the pasta according to the package insert.
- Arrange on a preheated plate and spread the hazelnut butter over it. Serve the veal fillet with fresh pasta and truffle butter.
Nutrition
Serving: 100gCalories: 277kcalCarbohydrates: 21.2gProtein: 16gFat: 14.2g
