Paupiettes steak with horseradish and parsley

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Paupiettes steak with horseradish and parsley

Ingredients

  • 8 small steaks thigh until about 6 inches x 3 inches (15 cm x 7.5 cm)
  • 2 tablespoons (30 ml) vegetable oil

FARCE IN HORSERADISH AND PARSLEY

  • 2/3 cup (160 ml) finely chopped fresh parsley
  • 4 tablespoons (60 ml) prepared horseradish
  • 2 Teasponn (8 ml) Dijon mustard
  • 1Teaspoon (4 ml) coarsely ground black pepper
  • 1 beaten egg

preparation

  1. Place steaks on a work surface and flatten with a mallet if they are not big enough. Spread a thin layer of stuffing with horseradish and parsley to tenderize steaks. Roll them to create and seal Paupiettes with string or toothpicks.
  2. Heat oil in a large skillet over medium-high, and enter the Paupiettes about 12 minutes in total in turning frequently. Bake a little longer depending on the desired cooking. Paupiettes Remove from pan and serve two per serving. Serve with corn kernels and peppers sautéed in different colors.

FARCE IN HORSERADISH AND PARSLEY

  1. In a small bowl, mix well with the back of a fork, all the ingredients. Book cool until use

Cook commentary

4 Servings

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