Este plato lo sacamos de una racion de lomo de entrecot de 350 Gr. Lo marcamos en la brasa, lo loncheamos en filetitos y napamos con una salsa a base hongos (Boletus Edulis) y crema de leche.

Una combinación de sabores Buey / Hongos perfecta.

This entry was posted on Friday, June 29th, 2007 at 8:05 pm and is filed under Platos de Restaurante. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.