Chuletón with Basil Mayonnaise, served with Roasted New Potatoes


1 package of Chuletón

2 tablespoons olive oil

Salt and Pepper


2 eggs

1 teaspoon mustard

2 tablespoons vinegar

6 basil leaves

220ml oil


1kg new potatoes

100ml olive oil


30-40 min.




1. Heat the olive oil in a frying pan and brown the meat on all sides.

Remove, season with salt and pepper and set aside, letting the meat rest for 2 minutes.

2. Break the eggs into a bowl and add the mustard, vinegar and basil leaves.

Place the hand blender in the bowl, turn on the maximum speed and slowly add the oil, moving the hand blender from bottom to top.

3. Place the new potatoes on a baking tray, drizzle with the oil, season with salt and pepper and bake in the oven at 180ºC for about 30 minutes, until golden brown

4. Serve the Chuletón with the basil mayonnaise, accompanied by roasted new potatoes.