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Iberian Top Loin in an Express Mushroom Sauce

29 de April de 2020

Iberian Top Loin in an Express Mushroom Sauce.

Chef Sergio Salvador has a wonderful recipe for these days of confinement. The ingredients are calculated for two people.

Today, we’d like to suggest a different kind of meat dish served with a quick and healthy mushroom sauce.

FOR THE EXPRESS MUSHROOM SAUCE

-A mix of any variety of mushrooms

-Dried mushrooms

-Meat concentrate

-Dried bay leaf

-Dried thyme

-Freshly ground black pepper

-Whole milk

-Cornstarch

-Salt

1- First off, sautee any mushrooms you have available.

2- Blend a few dried mushrooms in two glasses of milk until they are well-blended and dissolve a spoonful of cornstarch into another glass of cold milk.

3- When the mushrooms are well-cooked, add the dry spices except the black pepper so they are slightly toasted.

4- Add the milk and dried mushroom blend (after straining) and boil. At this point, add a small spoonful of meat concentrate.

5- Pour in the glass of milk with cornstarch, season with salt and pepper and simmer until the sauce is as thick as you’d like.

FOR THE IBERIAN TOP LOIN

Choose the type of cut you’d like, either in filets or sliced in half lengthwise. The cooking method depends on the type of cut.

For filets, cook over high heat with a little oil for just a bit of time as it will cook quickly.

For a whole piece sliced lengthwise, you should have two pieces of the size and shape of a small whole sirloin. The cooking will be done in three phases:

1- Brown the outside in a non-stick frying pan over very high heat.

2. After browning, wrap each piece in aluminum foil and roast in the oven at 180º for 5-6 minutes.

3- After roasting, let it rest at room temperature for another 10 minutes without unwrapping.

4- Melt a spoonful of butter with another spoonful of olive oil in a frying pan and cook over medium-high heat, constantly pouring the fat over it for another 5 minutes.

*You can serve this meat with potatoes or other smoky grilled vegetables to get through the quarantine with a good taste in your mouth.

Recipe by chef  Sergio Salvador

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