Sauce Sirloin Cibrandy, this is the main course of our romantic dinner, medallions of tenderloin with a sauce that will remind you to Pedro Ximenez sauce.
Both Auri, as comidillas, Mari and Laura have agreed that it would not hurt a steak as a main course, but as each suggested a different recipe I've thrown on a tangent and I have prepared this sauce that forces you to secure dipping bread.
Both Auri, as comidillas, Mari and Laura have agreed that it would not hurt a steak as a main course, but as each suggested a different recipe I've thrown on a tangent and I have prepared this sauce that forces you to secure dipping bread.
Ingredients for Sauce Sirloin Cibrandy (for 2 people):
1 pork tenderloin, if it can be better Iberian (about 500 grams)
200 grams of onion (1 medium onion)
75 grams of pitted prunes
75 grams of dried apricots (dried apricots)
500 ml chicken stock (if you have time dissolve a bouillon tablet in a pint of water)
60 ml of sherry brandy (about a quarter cup of tube)
1 tablespoon flour
2 tablespoons sugar
14 tablespoons olive oil
salt and pepper
Recipe for Sirloin Cibrandy Sauce (for two people):
First of all fills a pileup of water and check the prunes and apricots for a bit to rehydrate.
Put heat 8 tablespoons of oil in a pot or pan (not too small for end getting all the meat and broth). Peel the onion, cut into julienne (strips) and cast it to the pan with a pinch of salt. Leave on medium that pochen and matching translucent (transparent).
As we prepare the meat. Remove excess fat and cut the tenderloin into slices (medallions) of no more than 1 cm wide. After salpimentamos (salt and pepper) all medallions on both sides.
Heat a skillet in part (must be big because it has to fit all the meat) 6 tablespoons oil and when hot add all the medallions. Doramos well on both sides. When the meat to your liking (I like pretty golden brown) remove the pan from the heat and place the tenderloin medallions on a plate.
Put warm chicken broth (use the microwave).
Now with the pan off the heat and add the brandy two tablespoons of sugar. Do not do this with the pan into the fire or jump a lot and can be burned. Yet beware. After adding the brandy and sugar to put very strong fire to burn the alcohol and form a very light syrup (1 minute or so to high heat). Raspa While the bottom of the pan with a spoon to refer to all that has been browned in the background while doing the medallions.
By now the onions should be well poached. Throw in a tablespoon of flour and stir for a few seconds. Then add the hot chicken broth and the mixture from the pan with brandy. Stir well and add the medallions we had reserved. Leave on medium heat so as to keep the sauce bubbling, so will diminish gradually.
Drain the apricots and plums. Chop the apricots plums and whole leaves. Add them to the sauce and let it reduce until it is the consistency that you like (between 20 and 30 minutes). Watch the sauce, as the sugar will not stick the bottom.
After this time you will have the meat ready to serve. Off the kitchen and to eat!
To eat:
You can prepare the recipe in advance and reheated in the last minute. Time 8th spot reduction depends on how you like the sauces (if looser or denser). Note that the flour will thicken and sugar will give a gelatinous and in combination with brandy get a flavor reminiscent of Pedro Ximenez.
You can only serve meat or served with a light fitting. For me the ideal accompaniment duchesses are enriched potatoes (prepared with mashed potato, egg and grated cheese, baking the mixture in small portions). Next week I will post the recipe for these potatoes duchesses left with incredible texture.
1 pork tenderloin, if it can be better Iberian (about 500 grams)
200 grams of onion (1 medium onion)
75 grams of pitted prunes
75 grams of dried apricots (dried apricots)
500 ml chicken stock (if you have time dissolve a bouillon tablet in a pint of water)
60 ml of sherry brandy (about a quarter cup of tube)
1 tablespoon flour
2 tablespoons sugar
14 tablespoons olive oil
salt and pepper
Recipe for Sirloin Cibrandy Sauce (for two people):
First of all fills a pileup of water and check the prunes and apricots for a bit to rehydrate.
Put heat 8 tablespoons of oil in a pot or pan (not too small for end getting all the meat and broth). Peel the onion, cut into julienne (strips) and cast it to the pan with a pinch of salt. Leave on medium that pochen and matching translucent (transparent).
As we prepare the meat. Remove excess fat and cut the tenderloin into slices (medallions) of no more than 1 cm wide. After salpimentamos (salt and pepper) all medallions on both sides.
Heat a skillet in part (must be big because it has to fit all the meat) 6 tablespoons oil and when hot add all the medallions. Doramos well on both sides. When the meat to your liking (I like pretty golden brown) remove the pan from the heat and place the tenderloin medallions on a plate.
Put warm chicken broth (use the microwave).
Now with the pan off the heat and add the brandy two tablespoons of sugar. Do not do this with the pan into the fire or jump a lot and can be burned. Yet beware. After adding the brandy and sugar to put very strong fire to burn the alcohol and form a very light syrup (1 minute or so to high heat). Raspa While the bottom of the pan with a spoon to refer to all that has been browned in the background while doing the medallions.
By now the onions should be well poached. Throw in a tablespoon of flour and stir for a few seconds. Then add the hot chicken broth and the mixture from the pan with brandy. Stir well and add the medallions we had reserved. Leave on medium heat so as to keep the sauce bubbling, so will diminish gradually.
Drain the apricots and plums. Chop the apricots plums and whole leaves. Add them to the sauce and let it reduce until it is the consistency that you like (between 20 and 30 minutes). Watch the sauce, as the sugar will not stick the bottom.
After this time you will have the meat ready to serve. Off the kitchen and to eat!
To eat:
You can prepare the recipe in advance and reheated in the last minute. Time 8th spot reduction depends on how you like the sauces (if looser or denser). Note that the flour will thicken and sugar will give a gelatinous and in combination with brandy get a flavor reminiscent of Pedro Ximenez.
You can only serve meat or served with a light fitting. For me the ideal accompaniment duchesses are enriched potatoes (prepared with mashed potato, egg and grated cheese, baking the mixture in small portions). Next week I will post the recipe for these potatoes duchesses left with incredible texture.
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