Next Sunday, May 9, we celebrate «Mother’s Day», a beautiful celebration that is always full of emotions. For those who this year have the opportunity to celebrate with their mothers, El Carnicero proposes to honor them with two exquisite culinary offerings whose main ingredient is a tasty smooth loin.
Loin in goat cheese sauce
Ingredients
· 800 grams. smooth loin from El Carnicero
· 200 grams. goat cheese
½ onion
2 tablespoons of wholemeal flour
3/4 tablespoon light margarine
2 cups of skim milk
1 cup of white wine
50ml olive oil
· Salt, pepper, oregano and garlic
Preparation
1. Season the meat with salt, pepper, oregano and garlic on both sides.
2. Place the meat in the oven, covering it with white wine and cook for 20 minutes or until it is at the desired point.
3. To prepare the sauce, mix the milk with the flour and the margarine. Stir until you get a lump-free mixture.
4. Cut and fry the onion.
5. In a saucepan, mix the white sauce, the onion and the goat cheese.
6. Cut the loin into medallions.
7. Serve the meat by placing the sauce on top. It can be accompanied with steamed vegetables.
Loin with wine sauce
Ingredients
· 1.5 kilos of smooth loin from El Carnicero
· Salt
ground black pepper
Olive oil to seal the meat
For the wine sauce:
4 tablespoons of olive oil
1 onion chopped in pen
1 green apple, diced (with peel)
2 carrots, diced
2 sticks of celery
1 teaspoon garlic powder
· 750 ml of red wine
2 cups of mass wine
1 cup of meat broth
· 600 gr of mushrooms
½ finely chopped onion
3 tablespoons of butter to sauté the vegetables
1 teaspoon of thyme leaves
3 tablespoons of chilled butter when serving the sauce
Preparation
1. Preheat the oven to 190ºC. Heat the olive oil in a large skillet. Season meat with salt and ground black pepper and add to skillet, searing until browned on all sides. Then, bake the meat until the cover is golden brown and the protein is at the desired point (25 minutes approx.).
2. For the sauce, heat oil in a large pot and sauté the onion, apple, carrots, and celery. Once the vegetables are soft add the garlic powder, red wine, mass wine and the meat broth. Let reduce until you have about 2 cups of liquid. Strain and reserve the prepared reduction.
3. Sauté the mushrooms and onions in 3 tablespoons of butter with thyme leaves. Once ready add to the wine sauce and mix well. Add the remaining 3 tablespoons of butter to the sauce, stirring to emulsify.
4. Cut the meat into pieces, serve with the sauce and accompany with rice.