^{Imagen diseñada en Canva // Image designed in Canva}

Greetings friends of Hive Food, I hope you are doing well. Innovating in the kitchen is a lot of fun, besides enjoying the culinary versatility. I like chicken Cordon Bleu very much, I have prepared it on several occasions, however, this time I wanted to vary the recipe and that is why I made it with beef.

Chicken Cordon Bleu is nothing more than a rolled chicken breast fillet with ham and cheese inside. It is fried, but first it is soaked in flour, egg and bread crumbs, in that order. I love it, but I wanted to give a twist to the traditional recipe and prepared it with beef. For this I bought beef tenderloin, a very tender, fresh and good quality meat, it is recommended that we tell the butcher to make the cuts thin and as symmetrical as possible. In my case, the steaks were not so square, so I had to arrange them a little bit, otherwise when rolling them up they do not look good and there is a risk that our stuffing will come out and we will have a disaster with the dish. In addition to the ham and yellow cheese, I added mozzarella to vary even more this exquisite preparation.

Ingredientes || Ingredients

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Preparación || Preparation

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Condimentamos la carne // We season the meat

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1.- Primero condimentamos los cortes de carne con la sal al gusto y el comino.

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1.- First season the meat cuts with salt to taste and cumin.

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El relleno // The filling

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2.-Rellenamos cada uno de filetes de carne, primero le colocamos una laja de jamón, luego una de queso amarillo y finalmente una de mozzarella. Enseguida los enrollamos, sujetamos las puntas y la abertura principal con los palillos para evitar que se desborde el relleno durante la cocción. Puedes cortar el sobrante de los palillos.

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2.- Stuff each meat fillet with a slice of ham, then a slice of yellow cheese and finally a slice of mozzarella. Then roll them up, hold the ends and the main opening with toothpicks to prevent the filling from overflowing during cooking. You can cut off the excess chopsticks.

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Importante, el corte del jamón y el queso no debe quedar a exacto que llegue hasta las puntas del bistec para poder enrollar la carne con mayor facilidad y evitar que se desborde el queso.

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Important, the cut of the ham and cheese must not be so exact that it reaches the ends of the steak so that the meat can be rolled more easily and the cheese does not overflow.

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El rebozado // The breading

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3.- Batimos el huevo a punto de nieve y organizamos el resto de los ingredientes para rebozar los filetes de carne rellenos. Primero los pasamos por la harina de trigo, luego por el huevo batido y finalmente por el pan rallado.

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3.- Beat the egg until stiff and organize the rest of the ingredients to coat the stuffed beef fillets. First we pass them through the wheat flour, then through the beaten egg and finally through the bread crumbs.

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La cocción // Cooking

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4.- Calentamos en una sartén suficiente aceite.

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4.- Heat enough oil in a frying pan.

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Yo utilicé una cantidad generosa de aceite, pero no al punto de cubrir las piezas de carne.

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I used a generous amount of oil, but not to the point of covering the pieces of meat.

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5.- A fuego medio-bajo, colocamos las piezas de carne, la tapamos para que se cocinen bien por dentro y se doren por fuera. Se le da vuelta a las piezas por todos lados (sin descuidarlas para que no se quemen) hasta que se doren en su totalidad.

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5.- Over medium-low heat, place the pieces of meat, cover them so that they cook well on the inside and brown on the outside. Turn the pieces on all sides (without neglecting them so that they do not burn) until they are browned on all sides.

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6.-Una vez que estén listos, los retiramos del fuego y los colocamos sobre papel absorbente. Esperamos que se reposen unos minutos y los cortamos en rodajas.

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6.- Once they are ready, remove them from the heat and place them on absorbent paper. Let them rest for a few minutes and cut them into slices.

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El plato final // The final dish

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La guarnición para acompañar esta delicia es variada, puede ser con puré de papas o arroz, yo me decidí por una ración de papas fritas.

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The garnish to accompany this delicacy is varied, it can be with mashed potatoes or rice, I decided on a portion of french fries.

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Espero que les haya gustado amigos. Nos vemos en la próxima oportunidad.

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I hope you liked it friends. See you next time.

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Todas las fotografías son originales, tomadas con mi celular Xiaomi Redmi 9. Las ediciones las hice con la aplicación Foto Collage y PicAap

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All photos are original, taken with my Xiaomi Redmi 9 cell phone. The editions were made with the application Foto Collage y PicAap.

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Los separadores fueron diseñados en Canva

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Los separadores fueron diseñados en Canva

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El traductor utilizado fue deepl

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The translator used was deepl

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Por @hylene74// by hylene74

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¡Gracias por leer mi post!

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Thanks for reading my post!

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