Zubereitung
Fleischstücke waagrecht aufschneiden (dabei nicht ganz durchschneiden), auseinanderklappen und flachklopfen.
Auf Klarsichtfolie legen und würzen.
www.gruyere.comPreparation
Make a horizontal incision in each fillet (without going right through).Open them and flatten them out.
Place them on cling-wrap and season.
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