Serves 1
Directions
- 1Put three tablespoons of olive oil in a saucepan.
- 2Lightly brown three cloves of garlic.
- 3Add one large chopped onion and a little salt.
- 4Let the onion poach over low heat, stirring occasionally for 10 minutes.
- 5Add 30 grams of butter and let it melt.
- 6Pour in 400 milliliters of cream.
- 7Blend very well with a mixer.
- 8When it starts to boil, add 200 grams of Roquefort cheese.
- 9Let it melt over low heat, stirring constantly.
- 10Remove the sauce from the heat and set aside.
- 11In a separate frying pan, put two tablespoons of olive oil.
- 12Add the pork sirloin cut into medallions.
- 13Cook the sirloin over high heat for approximately 3 minutes on each side.
- 14Remove the sirloin from the heat and serve on a plate with your preferred garnish.
- 15(Version 1) Put a little salt and pepper on top of the sirloin and cover it with Roquefort sauce.
- 16(Version 2) Pour a splash of brandy or cognac into the pan where the sirloin was cooked.
- 17Once the brandy/cognac has reduced, pour the Roquefort sauce over the sirloin.
- 18Mix well and let cook over high heat for 30 seconds to incorporate the pan juices and aroma.
Ingredients
- 2 solomillos de cerdo
- 3 cucharadas soperas aceite de oliva
- 3 dientes de ajo
- 1 cebolla grande picada
- sal
- 30 gramos mantequilla
- 400 ml nata
- 200 gramos queso Roquefort
- pimienta
- brandy o coñac
Equipment
cazobatidorasartén
Tips
- This sauce can also be served with other meats.
- If you don't have sirloin, you can make it with tenderloin or chops.
- For a creamier sauce, add butter.
- To take advantage of the pan juices and add aroma, deglaze with brandy or cognac.
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