viernes, 15 de junio de 2012

Sirloin au Fromage

6 servings

  • 6 pork sirloin medallions
  • 7 oz. Cheese from Albarracín (either blue or golden Labels) 
  • 6 rashers (of bacon)
  • 1 medium size onion
  • 12 or 18 wild asparagus
  • 1 leek (just the White part)
  • 1 clove of garlic
  • 1.7 oz. Brandy
  • 14 oz. milk
  • 1.7 oz. olive oil or butter
  • Salt and pepper


Wrap the sirloin medallions with the rashers up. We recommend holding the rashers with a toothpick to make sure they stay covering the medallions. Fry them on a pan with some oil or butter. Once they are fried keep them in the oven to keep the warmth.
Using the same oil/butter, fry also the onion, leek, garlic and a couple of asparagus. All of them diced. When they start to brown add the milk, Cheese from Albarracín and Brandy. Season it with the salt and pepper and keep cooking until getting a dense sauce.
Pour the sauce over the medallions, fry the rest of asparagus apart and place them on top of everything. If wanted, cook some mashed potatoes to serve as accompaniment.


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