Pesto Sauce Escalope

Name: Pesto Sauce Escalope
Yield: 6
Ingredients: For the Pesto Sauce:; 100g of Hazelnuts; 6 Cloves of Garlic; 500ml of Olive Oil; 5 Sprigs of Fresh Basil; 200g of Grated Pecorino Cheese; For the Escalopes:; 2 Tablespoons of Olive Oil; 1 Tablespoon of Butter; 1 Clove of Minced Garlic; 750g of Fillet Mignon Cutlets; Fresh Thyme and Orange Slices for garnish

1
For the Pesto Sauce:
2
100g of Hazelnuts
3
6 Cloves of Garlic
4
500ml of Olive Oil
5
5 Sprigs of Fresh Basil
6
200g of Grated Pecorino Cheese
7
For the Escalopes:
8
2 Tablespoons of Olive Oil
9
1 Tablespoon of Butter
10
1 Clove of Minced Garlic
11
750g of Fillet Mignon Cutlets
12
Fresh Thyme and Orange Slices for garnish

Ingredients

1
For the Pesto Sauce:
2
100g of Hazelnuts
3
6 Cloves of Garlic
4
500ml of Olive Oil
5
5 Sprigs of Fresh Basil
6
200g of Grated Pecorino Cheese
7
For the Escalopes:
8
2 Tablespoons of Olive Oil
9
1 Tablespoon of Butter
10
1 Clove of Minced Garlic
11
750g of Fillet Mignon Cutlets
12
Fresh Thyme and Orange Slices for garnish

Directions

1
Prepare the Pesto Sauce:
2
In a blender, blend hazelnuts, garlic, and 1/4 cup of olive oil for three minutes
3
Gradually add the remaining olive oil and basil, continuing to blend until smooth
4
Add grated Pecorino cheese and set aside
5
Prepare the Escalopes:
6
Heat butter in a frying pan over medium heat
7
Add minced garlic and cook for two minutes or until fragrant
8
Fry the cutlets in batches, cooking each side for two minutes or until golden brown
9
Serving suggestion: Serve with Pesto Sauce, garnished with fresh thyme and orange slices.