Elegant loin recipe with onion compote

PROCESS

Ingredients to make elegant back with onion compote:

2. The spinach cleaned them the spinach and placed it to put, we clean the needle and add pepper on both sides, garlic powder, tarragon, parsley and oregano the salt still does not add it because it is going to dehydrate. After we season the needle we put it on top of the bacon and spinach we seal it in emboppas until it is hard we carry it to the fridge so that it grips cold and all the ingredients are compacted. The fine bacon is placed on top of the emboppas and above Seba placing The spinach previously poached the needle.

3. Onion compote: We clean the onion, the onion is sealed with butter and some water gothics, then we add the vinegar, the cream of milk, salt and pepper we leave in the fire for a few minutes to wait for the onion to crystallize well We rectify seasoning and turn off

4. Papas Noisette: We clean the potatoes and with the help of a paricine we take noisette we take cooking with salt then we drain, and we take the potatoes to a hot pan with butter, we go down from the heat and we take the table.

5. Medallions: We take out from the fridge we cut and, place in a hot pan with oil little by little, when they are sealing we place salt on both sides, we seal on both sides, the spine turns to it when it looks juicy, we go down from the Fire and we carry the table.

6. Sauce based on red wine reduction: we bone the olives, and then we filte them with the scabs of the back that is in the pan we will use it to make the sauce, we add the white wine and we are mixing with a spoon of the stick, let it reduce it a little, then add the red wine and continue mixing, add the milk cream, which is what will help us to thick we continue mixing the last one we add salt and pepper and the olives rectify table to serve it with the medallions. We collate the medallions on a plate