This is what I ate yesterday ... a real delight! We did a few weeks ago in class Javier Vilchez and was willing to put into practice at home. Save the recipe for a day in which ye be rich or because apart from the plate presentation is great, do not you think?
Ingredients 1 pork tenderloin brandy
50 ml of 3 or 4 potatoes 2 onions
50 gr of 200 gr brown sugar
goat cheese 50 ml milk
Grated cheese 100 gr piquillo peppers 1 tablespoon honey
extra virgin olive oil Black pepper
Sal Development
Preheat oven to 180 º.
Peel and cut potatoes with a mandolin or knife finely.
We put in a baking tray with a little salt, pepper and a drizzle of extra virgin olive oil.
Bake until tender about 15 minutes. (In my I missed a bit ... do not let so much).
Cut the onions into thin strips and sauté in a skillet over high heat with a little extra virgin olive oil.
When cooked add the sugar and a splash of water (the water will prevent we are caramelized in excess, something I did and that I sign up for long because it is great).
boil down and store.
In the same pan put the goat cheese slices with the milk.
Leaving cooking until we get a thick sauce (I hit with a mixer and so stayed perfect).
pepper For the coulis, put them in the bowl of a blender with honey and a little extra virgin olive oil.
Grind well.
and set aside.
Finally, cook the tenderloin cut into thin medallions.
I add the brandy and flambé. Put in salt.
With the help of a ring or a pastry cutter emplatado assemble our plate ... We base
potatoes ...
top sirloin medallions ...
some onion ...
cheese sauce ...
again Steak, onions and cheese sauce.
ended up with a little grated cheese on top.
casseroles.
Serve on a plate accompanied by a little red pepper coulis.
And YouTube:
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