For lovers of red meat, we are going to prepare a succulent and elegant dish as a proposal for Christmas food. It is a spine filled with plums and raisid grapes, bathed in a sauce made with red wine, apple and coconut milk. Although at first glance it may seem complicated, the truth is that it is much simpler than you think. Do not think about it and encourage you with recipes.net to prepare this exquisite stuffed loin, you will love your contrast of flavors!
| 🚻 5 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make plumbox: |
| 1 kilogram of res 200 grams of plums raisins 100 grams of raisins 3 units of green apple 1 glass of red wine 50 milliliters of coconut milk 1 pinch of garlic pasta 1 pinca of salt 1 pinch of black pepper |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make plumbox:
1. The first step to perform this delicious recipe for Christmas is to prealist the ingredients.
2. First we must hydrate the plums and grapes passed with half of the red wine we have.
3. While they hydrate, we continue with the preparation of the filling. To do this, carry a pan over medium heat, add a tablespoon of butter and save the previously peeled green apples.
4. Add salt, black pepper and garlic pasta to taste. If you do not have this last ingredient, you can also chop one or two garlic cloves, depending on the intensity of flavor you want to obtain.
5. Add the hydrated plums and grapes, removing the wine where they were hydrated. Of course, do not discard it! We will use this wine to make the taste of the accompaniment sauce that we will prepare below.
Trick: If you want you can add bacon or smoked bacon to the filling as an extra touch.
6. Now, we are going to make the sauce that will accompany the stuffed spine. To do it, add one of the apples that we reserve in a Honda pot with the wine where we hydrate plums and raisins. If you want, you can add the aromatic herbs that you like the most. Add one or two teaspoons of sugar and leave this preparation until you observe that the apple is very soft. Remove from heat and reserve.
7. Add the other half of the glass of wine to the pan where we have the filling to break up the preparation and turn off the fire. Ideally, let the filling cool to use it.
8. Open the beef loin as if it were a book, being very careful to be able to fill it later.
9. When the filling of plums and raisins is cold, place it on the open spine, as shown in the photograph.
10. Wrap the stuffed spine very well and pull it with kitchen thread. It is very important that you close it well to prevent the filling from getting out when cooking the spine.
11. Take a pan over medium heat, add a teaspoon of sunflower oil and, once hot, seal the loin everywhere to finish the cooking in the oven. Once sealed, it takes the Christmas recipe to a heat resistant refractory, bake the meat for approximately 30 minutes, or until it reaches the desired cooking term.
Trick: You can also wrap the stuffed spine in bacon strips, this is an excellent idea since the Bacon contrasts very well with the filling.
12. While the stuffed spine is baked, we will process the sauce with coconut milk in the blender or the food processor. We crush until a puree. By containing red wine and apple, coconut milk will provide the sauce for a delicious contrast and aroma.
13. When the spine filled with plums is ready, remove it from the oven and cut it in medallions. Serve it bathed in the previous sauce and enjoy this succulent recipe. When introducing a piece in the mouth, you will notice the contrast offered by the flavors and textures of both the filling and the sauce, it is spectacular! If you want to make this dish to serve during Christmas food, you can also prepare salmon chocolates and stuffed eggs as an appetizer.
