INGREDIENTS
- – Slim steak 3 models.
- – Romero.
- – Thyme.
- – Torrontés wine 300 cc.
- – Oil.
- – Butter.
- – Salt and pepper.
- – Dried tomatoes 100 g.
- – Dried tomatoes 50 g.
- – Stuffed roast bell peppers.
- Garrison:
- – Potato 2 models.
- – Potatoes 2 pcs.
- – Pumpkin 1/2 unit.
- – Garlic 1 head.
- – Romero.
- – Thyme.
- – Oil.
- – Goat cheese.
- – Honey.
- – Walnuts.
- Salad:
- – Arugula.
- – Olives.
- – Tomate cherry.
- – Goat cheese or parmesan.
- – Walnut oil.
- – Vinegar.
Take pleasure in an beautiful NARROW STEAK WITH TORROTÉS WINE SAUCE, garnish of potato, candy potato and pumpkin and arugula, cherry and cheese salad
PROCEDURE:
For the slender steak:
1. Sear the steaks on each side in a saucepan or on a plow disk with rosemary + thyme and put aside.
2. Elevate the cooking base with 300 cc of Torrontes Rioja white wine, add olive oil + butter and cook dinner for 10, then alter the seasoning (black pepper, salt and paprika), add tomatoes and dried bell peppers hydrated in heat water. + the steaks, with a strainer or sieve add 1 tablespoon of cornstarch and blend vigorously till the sauce is fashioned.
For the garnish:
1. Lower potato, candy potato, pumpkin irregularly, fragrance with garlic
crushed complete, rosemary, thyme and place on a plate with olive oil, salt, pepper,
2. Prepare dinner for 35 minutes in an oven at 180ºC and at last high with inexperienced olives, walnuts and honey.
For the salad:
1. Combine all of the components and season.
