Esta es la mejor forma de preparar un rico LOMO A LA MOSTAZA | Buenazo!
1.6 هزار بار بازدید -
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For meat lovers, this tenderloin
For meat lovers, this tenderloin with good mustard has arrived!
Ingredients
1 beef loin of 1 kilo (can also be rump)
2 tablespoons mustard
3/4 cup of white wine
1/2 cup of meat broth
2 bay leaves
1 sprig of parsley
1/2 teaspoon thyme
50 grams of butter cut into cubes
1/3 cup of heavy cream
Oil
1 tablespoon of flour
Salt and pepper
Preparation
Tie the loin with a wick to compact it. Season with salt and pepper.
Heat oil in a skillet over high heat and brown the meat on all sides. Remove the meat and place it in a roasting pan. Brush meat with mustard and add oil (1/4 cup), wine, broth and herbs. Spread the butter cubes on top. Bake at 180ºC for 30 minutes, basting the meat with its juices every 10 minutes.
Remove meat from oven and broiler pan. Strain the sauce over a skillet on the fire. Let the sauce boil, add the flour previously diluted in water and pour in the milk cream. Thicken slightly and correct the seasoning with salt and pepper.
Discard the wick and cut the tenderloin into portions. Serve with the sauce.
Advice
The cooking term we use is three quarters. You can check here all the cooking points of the beef. (https://buenazo.pe/tecnicas-y-tips/20...)
Ingredients
1 beef loin of 1 kilo (can also be rump)
2 tablespoons mustard
3/4 cup of white wine
1/2 cup of meat broth
2 bay leaves
1 sprig of parsley
1/2 teaspoon thyme
50 grams of butter cut into cubes
1/3 cup of heavy cream
Oil
1 tablespoon of flour
Salt and pepper
Preparation
Tie the loin with a wick to compact it. Season with salt and pepper.
Heat oil in a skillet over high heat and brown the meat on all sides. Remove the meat and place it in a roasting pan. Brush meat with mustard and add oil (1/4 cup), wine, broth and herbs. Spread the butter cubes on top. Bake at 180ºC for 30 minutes, basting the meat with its juices every 10 minutes.
Remove meat from oven and broiler pan. Strain the sauce over a skillet on the fire. Let the sauce boil, add the flour previously diluted in water and pour in the milk cream. Thicken slightly and correct the seasoning with salt and pepper.
Discard the wick and cut the tenderloin into portions. Serve with the sauce.
Advice
The cooking term we use is three quarters. You can check here all the cooking points of the beef. (https://buenazo.pe/tecnicas-y-tips/20...)
55 سال پیش
در تاریخ 1403/04/25 منتشر شده
است.
1,673
بـار بازدید شده