In this recipe we will perform some beef loin medallions in mustard sauce. If you are a flesh lover, intense flavors, without a doubt, when you try this dish you will not want to do so. Therefore, do not miss the step by step that in recipesgratis.net we detail you to learn to cook the mustard.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make must be the mustard: |
| 1 kilogram of beef loin 1 glass of red wine 1 white onion unit 1 liter of broth or beef bottom grams of mustard 1 pinch of thyme 1 pinch of garlic paste 1 pinch of salt 1 pinch of black pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with red wine, sauteed |
Ingredients to make must be the mustard:
1. The first step to perform the beef loin in mustard sauce is to prealist the ingredients. If you want you can replace red wine with white wine so that the sauce is not dark.
2. It carries a Honda pot over medium heat and, once hot, add some oil and white onion in small pictures.
3. Saltea for a few minutes and adds salt, black pepper, thyme and garlic paste to taste.
4. Once the onion takes a transparent tone, add the wheat flour and form a paste with the onion.
5. Pour the broth or meat background, if you want you can rectify flavor with a little salt and pepper. Let the sauce cook for 10 minutes, or until it thickens a little.
6. Add a teaspoon of mustard and red wine, remember that you can replace it with white wine if you want the sauce not to be so dark.
7. Once thick, lower the heat to a minimum and add the cream or milk cream, the rest of the mustard and test the base sauce. If you want to add any more ingredients you can do it.
8. Now we are going to cook the loin medallions. To do this, it carries a pan over medium heat with a little oil, add salt and pepper to the tenderloin medallions and put them in the hot pan.
9. Cook them on the side and side, remember that the less laps you give to the most juicy and soft meat will remain. Also, remember that if you want you can break down the meat with white or red wine just before serving.
10. Take the cooking loin medallions in the term you want to the dish to start serving the recipe.
11. It bathes with the sauce each of the medallions, adds fresh parsley above and a little mustard as seen in the photograph. And ready! This recipe for mustard is a simple and delicious preparation at the same time, ideal to accompany with white rice or a goat cheese salad. Bon Appetite!
