Arrachera® in cabrales cheese sauce

Product

• Refrigerated vacuum grilled veal 1 kg

Ingredients

• 250 g of Arrachera®
• 200 ml of béchamel sauce
• 40 g of cabrales cheese
• 1 tablespoon of chopped parsley
• 1 peeled boiled potato cut into thick slices
• Olive oil
• Salt and black pepper to taste for the potatoes

Preparation

• Add olive oil to the Arrachera® and place on the grill, frying pan or hot griddle.
• Prepare a béchamel sauce and when it is still hot add the crumbled cabrales cheese, stir to incorporate.
• When the Arrachera® is ready, remove it from the heat and let it rest for a couple of minutes wrapped in aluminum foil. We can put it whole or filleted against the grain.
• Place it on a hot plate along with the potatoes, bathe the Arrachera® with the creamy sauce and sprinkle with chopped parsley.
• Add a little oil and salt and pepper to taste to the potatoes.