Cheese Cutlet

Name: Cheese Cutlet
Yield: 8
Ingredients: '4 thick beef steaks (topside)'; '2 finely chopped onions'; '4 tablespoons of butter'; '1/3 cup of red wine'; '1/3 cup of Porto wine'; '3/4 cup of beef broth'; '100g creamy cheese'; '2 egg yolks'; '1/4 cup of olive oil'; '4 slices of bread cut into circles'; '2 crushed garlic cloves'; '1 cup finely chopped parsley'; Salt and black pepper to taste

1
'4 thick beef steaks (topside)'
2
'2 finely chopped onions'
3
'4 tablespoons of butter'
4
'1/3 cup of red wine'
5
'1/3 cup of Porto wine'
6
'3/4 cup of beef broth'
7
'100g creamy cheese'
8
'2 egg yolks'
9
'1/4 cup of olive oil'
10
'4 slices of bread cut into circles'
11
'2 crushed garlic cloves'
12
'1 cup finely chopped parsley'
13
Salt and black pepper to taste

Ingredients

1
'4 thick beef steaks (topside)'
2
'2 finely chopped onions'
3
'4 tablespoons of butter'
4
'1/3 cup of red wine'
5
'1/3 cup of Porto wine'
6
'3/4 cup of beef broth'
7
'100g creamy cheese'
8
'2 egg yolks'
9
'1/4 cup of olive oil'
10
'4 slices of bread cut into circles'
11
'2 crushed garlic cloves'
12
'1 cup finely chopped parsley'
13
Salt and black pepper to taste

Directions

1
Fry the sauce: Cook the onion in 1 tablespoon of butter
2
Add red wine and let it reduce
3
Add Porto wine and beef broth, and simmer until the liquid reduces by half
4
Add another tablespoon of butter gradually and whisk well. Reserve
5
Baste the steaks with salt and pepper, fry them in an anti-adhesive skillet, and transfer to a refrigerator
6
Mix the cheese with egg yolks and spread over the steaks
7
Put it in a medium preheated oven to gratinate
8
Fry the toast: Heat olive oil in a skillet and fry the bread with garlic
9
Serve the steaks on top of the bread slices, parsley leaves, and wine sauce