Solomillo al Roquefort

Serves 1
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Directions

  1. 1Put three tablespoons of olive oil in a saucepan.
  2. 2Put three tablespoons of olive oil in a saucepan.
  3. 3Put three tablespoons of olive oil in a saucepan.
  4. 4Lightly brown three cloves of garlic.
  5. 5Lightly brown three cloves of garlic.
  6. 6Lightly brown three cloves of garlic.
  7. 7Add one large chopped onion and a little salt.
  8. 8Add one large chopped onion and a little salt.
  9. 9Add one large chopped onion and a little salt.
  10. 10Let the onion poach over low heat, stirring occasionally for 10 minutes.
  11. 11Let the onion poach over low heat, stirring occasionally for 10 minutes.
  12. 12Let the onion poach over low heat, stirring occasionally for 10 minutes.
  13. 13Add 30 grams of butter and let it melt.
  14. 14Add 30 grams of butter and let it melt.
  15. 15Add 30 grams of butter and let it melt.
  16. 16Pour in 400 milliliters of cream.
  17. 17Pour in 400 milliliters of cream.
  18. 18Pour in 400 milliliters of cream.
  19. 19Blend very well with a mixer.
  20. 20Blend very well with a mixer.
  21. 21Blend very well with a mixer.
  22. 22When it starts to boil, add 200 grams of Roquefort cheese.
  23. 23When it starts to boil, add 200 grams of Roquefort cheese.
  24. 24When it starts to boil, add 200 grams of Roquefort cheese.
  25. 25Let it melt over low heat, stirring constantly.
  26. 26Let it melt over low heat, stirring constantly.
  27. 27Let it melt over low heat, stirring constantly.
  28. 28Remove the sauce from the heat and set aside.
  29. 29Remove the sauce from the heat and set aside.
  30. 30Remove the sauce from the heat and set aside.
  31. 31In a separate frying pan, put two tablespoons of olive oil.
  32. 32In a separate frying pan, put two tablespoons of olive oil.
  33. 33In a separate frying pan, put two tablespoons of olive oil.
  34. 34Add the pork sirloin cut into medallions.
  35. 35Add the pork sirloin cut into medallions.
  36. 36Add the pork sirloin cut into medallions.
  37. 37Cook the sirloin over high heat for approximately 3 minutes on each side.
  38. 38Cook the sirloin over high heat for approximately 3 minutes on each side.
  39. 39Cook the sirloin over high heat for approximately 3 minutes on each side.
  40. 40Remove the sirloin from the heat and serve on a plate with your preferred garnish.
  41. 41Remove the sirloin from the heat and serve on a plate with your preferred garnish.
  42. 42Remove the sirloin from the heat and serve on a plate with your preferred garnish.
  43. 43(Version 1) Put a little salt and pepper on top of the sirloin and cover it with Roquefort sauce.
  44. 44(Version 1) Put a little salt and pepper on top of the sirloin and cover it with Roquefort sauce.
  45. 45(Version 1) Put a little salt and pepper on top of the sirloin and cover it with Roquefort sauce.
  46. 46(Version 2) Pour a splash of brandy or cognac into the pan where the sirloin was cooked.
  47. 47(Version 2) Pour a splash of brandy or cognac into the pan where the sirloin was cooked.
  48. 48(Version 2) Pour a splash of brandy or cognac into the pan where the sirloin was cooked.
  49. 49Once the brandy/cognac has reduced, pour the Roquefort sauce over the sirloin.
  50. 50Once the brandy/cognac has reduced, pour the Roquefort sauce over the sirloin.
  51. 51Once the brandy/cognac has reduced, pour the Roquefort sauce over the sirloin.
  52. 52Mix well and let cook over high heat for 30 seconds to incorporate the pan juices and aroma.
  53. 53Mix well and let cook over high heat for 30 seconds to incorporate the pan juices and aroma.
  54. 54Mix well and let cook over high heat for 30 seconds to incorporate the pan juices and aroma.

Ingredients

  • 2 solomillos de cerdo
  • 2 solomillos de cerdo
  • 2 solomillos de cerdo
  • 3 cucharadas soperas aceite de oliva
  • 3 cucharadas soperas aceite de oliva
  • 3 cucharadas soperas aceite de oliva
  • 3 dientes de ajo
  • 3 dientes de ajo
  • 3 dientes de ajo
  • 1 cebolla grande picada
  • 1 cebolla grande picada
  • 1 cebolla grande picada
  • sal
  • sal
  • sal
  • 30 gramos mantequilla
  • 30 gramos mantequilla
  • 30 gramos mantequilla
  • 400 ml nata
  • 400 ml nata
  • 400 ml nata
  • 200 gramos queso Roquefort
  • 200 gramos queso Roquefort
  • 200 gramos queso Roquefort
  • pimienta
  • pimienta
  • pimienta
  • brandy o coñac
  • brandy o coñac
  • 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.
Solomillo al Roquefort | Clip Recipe