Entrecot de Aberdeen Angus con judías verdes

Tortilla francesa rellena de crema de cacao

Muslitos de codorniz en salsa de Málaga Virgen

Cortar las judías verdes en juliana y saltearlas con aceite, dejándolas al dente, antes de retirarlas del fuego añadir las pipas de girasol y saltear unos segundos.
Preparar el entrecot de Aberdeen Angus en una sartén bien caliente y sazonar al gusto. Colocar el entrecot en un plato y guarnecerlo con las judías y las pipas. Decorar con unas ramitas de tomillo.

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