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IBERIAN PORK TENDERLOIN WITH SALSA AND HAZELNUT Roquefort

roquefot sirloin hazelnuts 2Things change because they have to change, such changes or life time, by chance or fate for his kin. Anyway, I’m offering a recipe for those that would be impossible for me. I hated the cheese and any kind. One day, someone very dear, I had the opportunity to taste varieties of cheeses with due accompaniment. Mixtures unthinkable but it made me rethink that the cheeses were always the same: strong, smooth, soft and hard.
Nuts, in moderation, transform any dish. This time I felt like hazelnut “novieta” the roquefort. Porto added sweet touch without masking flavors. But I think it is best probeis right?
A quick dish, like most of mine. The mushrooms and potatoes were a craving. We each have yours :)

 

Ingredients:

- 3 fillets 
- 200 g Roquefort cheese 
- 200 gr double cream 
- 2 tablespoons butter 
- 1 tablespoon olive oil 
- 2 tablespoons Porto 
- 50 gr of hazelnuts 
- Pinch of freshly ground pepper 
- salt  

Preparation:
  Cut the tenderloins into thick medallions and salpimentamos. majamos In a mortar hazelnuts.
Melt the butter with the oil and add the diced cheese stirring constantly until dissolved. Then add the cream, wine and continue beating until creamy smooth, homogeneous consistency. We hazelnut reserving a little for the end of the plate.

In a pan with a little olive oil sealed, high temperature, tenderloin medallions until golden and incorporated into the sauce.

Sprinkle with the rest of hazelnut and accompany with mushrooms in sherry and chips.




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