Good afternoon community steemit in this post I will share with you this excellent recipe, I hope you like it ...
INGREDIENTS:
- Loin
- Oil
- Salt
SAUCE:
- Onion
- Butter
- Red wine
- Spanish sauce extras
- Balsamic vinegar
- Thyme
- Salt
- Pepper
GARRISON:
- dad
- Mixed oil
- Salt
PROCESS:
- Mise en place, Remove the fat and aponeurosis on the back. Divide the meat medallion in two to obtain the filetsMignon. Reserve in the refrigerator covered with film until the time of cooking. Clean the grill, oil and keep warm. In the well heated and oiled grid, place the loins to grill on the top of the grid for 1 minute. Cross to make the cuadrillé and cook 1 minute more. Turn and finish cooking for 5 minutes. Season and reserve in a hot place.
- Mise en place, Cut the onionémincé. In a sauteusesaltar by extraction the onion with a little butter and salt. Deglaze with red wine and reduce up to ¼ of its initial volume. Add the Spanish sauce, the balsamic vinegar and thyme. Continue the reduction to a mijoter until it acquires a sauce consistency. Filter through a fine mesh strainer. Rectify the seasoning if necessary.
- Mise en place Wash, peel and cut into sticks Pont-Neuflas potatoes. Mark in abundant oil at 130 ° C and reserve. The potatoes should be tender but not golden. Fry by concentration at 180 ° C the potatoes and drain on absorbent paper. Salt just before placing.
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