INGREDIENTS
- – Backbone 1 unit
- – Romero c/n
- – Wine 1 cup
- – Cream 1 cup
- – Butter 100 g
- – She
- – Potatoes 3 models
- – Salt, pepper and olive
Spectacular meat dish cooked with butter, rosemary and a little bit wine. Preferrred to accompany some scrumptious boiled potatoes sautéed with oil and garlic.
PROCEDURE:
1. Reduce the loin into medallions, and go away in wine for roughly half-hour.
2. Boil the potatoes in wedges with pores and skin.
3. In a frying pan, warmth butter and olive, a couple of sprigs of rosemary, and cook dinner the loin spherical and spherical, to seal.
4. As soon as sealed, place within the oven till desired doneness.
5. Within the pan, add the wine and when it reduces the cream.
6. For the potatoes, as soon as boiled, sauté them in butter, oil with minced garlic, and brown them.
