Tournedos de Lomito in Pepper and Potatoes with Cream
Good afternoon Steemit community in this position I will share with you this excellent recipe and easy to do, I hope you like it ...
INGREDIENTS:
- Lomito
- Black pepper in grain
- Oil
- Salt
sauce
- Onion
- Butter
- Red wine
- Spanish sauce
- Salt
Garrison
- Medium potato
- Milk cream
- Smoked cheese
- Salt
- Pepper
PROCESS:
- Mise en place Remove the fat and aponeurosis from the back. Prepare pepper mignonnette: On a clean dishcloth crush the peppercorns with a rolling pin until it looks like broken or broken. Coat the meat on the sides with the peppercorns, not where the meat will be sealed. Wrap in plastic wrap and leave for 15 to 20 minutes in the refrigerator so that they adhere and transfer their aroma to the meat. Preparation Sauté by the concentration to seal on both sides in a pan with oil over high heat. Pepper. Reserve the pan. Place on a platen and finish the cooking by roasting in an oven at 180 ° C for 13 minutes. Remove and reserve in the place before serving for the juices inside to stabilize.
- Mise en place Cut the chiselled double onion. Preparation In the pan where the tenderloin is sold, sauté for the extraction with a little butter and salt. Deglaze with red wine and reduce to 1/4 of its initial volume. Pour the Spanish sauce and continue the reduction to a point for a couple of minutes until sauce consistency. Filter through a fine mesh strainer. Rectify the seasoning if necessary.
- Mise en place Wash, peel and then make 5 mm thick Spanish wheels. Boil by concentration in water with salt for 6 minutes. Cool and reserve. Preparation Place the potatoes inside a greased ring on a ceramic plate or ramequin with the cream and the grated cheese. Pepper. Bring an oven to heat and grill.
