Substances
Lomo, 1
Butter, 50 g
Oil, 2 tablespoons
Shallots, 2
Recent mushrooms, 300 g
White wine, 1 glass
Broth, 1 cup
Cornstarch, 1 tablespoon
Milk cream, 200 g
Preparation
– Take away the fats from the loin.
– Tie it throughout in order that it would not lose its form throughout cooking.
– In a pot, warmth the oil and brown the loin.
– Peel and chop the shallots.
– Clear and reduce the mushrooms into thirds or halves.
– Decrease the burner temperature to medium, add the chopped shallots and mushrooms to the pot, stirring continually, till the shallots look clear.
– Season the loin with salt and pepper.
– Add the wine, let it evaporate for five minutes and add the broth.
– Cook dinner for about quarter-hour and put the cream within the sauce.
– End cooking the loin within the sauce (about 10 extra minutes).
– If the sauce is just not thick sufficient, add the cornstarch beforehand dissolved in half a cup of chilly water, with the warmth at minimal and stirring continually, let it boil for 2 minutes.
– Take away the thread, reduce the loin into slices and canopy it with the mushroom sauce.
