Season the fat with salt and pepper and rub in a little flour or mustard powder, if you like. Alternatively, tap out into 3mm thick 'schnitzels', dredge in flour, egg and breadcrumbs (try mixing in some parmesan) and shallow fry in oil or butter, until golden on both sides and completely cooked. Place the roast on a rack in a roasting pan. Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture. Before cooking roast beef, prepare your roast by bringing it to room temperature and seasoning it with salt and pepper. Finish by adding a small knob of butter when frying or on the griddle and a turn of pepper. Saute onion and garlic in hot drippings until softened, about 5 minutes; Heat a tablespoon of the oil over a low/medium heat and cook the mushrooms and onions for 5 minutes until soft. Braising usually starts by seasoning the beef, then browning it in a hot skillet before transferring it to a covered pot with a small amount of liquid, like stock or broth, plus aromatic ingredients like onions and carrots. Rub the seasoning into the meat till it coats the entire cut.
Add to beef in slow cooker. Cook the meat for 30 minutes, then turn the heat down to 225 °f and continue cooking it for about 2 hours, or until the center of the roast reaches 140 °f. An escalope is a thin cut slice of lean meat that has been pounded flatter with a meat mallet to increase the surface size and make more tender. Cook 3 to 4 minutes each side until your pork fillet escalope is firm to touch. Braising usually starts by seasoning the beef, then browning it in a hot skillet before transferring it to a covered pot with a small amount of liquid, like stock or broth, plus aromatic ingredients like onions and carrots. Often escalopes are coated with breadcrumbs and fried, topped with a filling and rolled into a roulade, or served with a sauce. Heat a tablespoon of the oil over a low/medium heat and cook the mushrooms and onions for 5 minutes until soft. Grease your skillet with 1 us tbsp (15 ml) of vegetable oil and set the burner to high heat. Dip into beaten egg and then coat with breadcrumbs. Trim the fat from the pork loin escalope (as it will not render down during the cooking), then with the meat mullet flatten the pork until a thickness of 3 mm is reached. Meanwhile, prepare the aromatic breadcrumb.
