Recipe for beef loin in whiskey sauce, the infallible classic of the Christmas holidays
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Recipe for beef tenderloin in whiskey sauce, the infallible classic of the Christmas holidays
Recipe for beef loin in whiskey sauce, the infallible classic of the Christmas holidays We have explained the details of the news, step by step, below. Recipe for beef tenderloin in whiskey sauce, the infallible classic of the Christmas holidays Keep reading our news. Here are all the details on the subject.
Recipe of low loin of veal in whiskey sauce, the infallible classic of the Christmas parties
To prepare the whiskey sauce -a task that we can do the day before- we finely chop the shallot and fry it in the butter, always over low heat for ten minutes, stirring. to prevent the butter from burning . Add a tablespoon of flour and stir with the help of a few rods, for a couple of minutes.
It is time to add the whiskey, turn up the heat so that it evaporates completely and then add the broth. Stir with the rods, rectify with salt and pepper and let it reduce until it has the right consistency . We keep it in a jar in the fridge until we are ready to use it. To heat it we can do it in a double boiler while the meat is cooked the day we are going to serve it.
To make the beef tenderloin, which we will have taken out of the refrigerator at least an hour before cooking, we mark the meat over high heat in a frying pan, preferably from iron , leaving it on one side for three minutes, without touching or squeezing it, and then on the other side for another three minutes, if you like undercooked meat. To make it to the point, it will take 4 minutes for each side.
With that, it is enough to get a meat that is golden on the outside, juicy and reddish on the inside, and really tender. We carve the meat into slices approximately one cm thick and place them in a bowl with a few knurled over others.
Finally, we finish the recipe by covering the meat portions with a little sauce and decorating with flaked salt and pepper to taste . We serve the beef tenderloin on the platter with its garnishes on the side of the platter and more sauce for whoever wants it, in a separate bowl.