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Sirloin with whiskey

Solomillo al whisky

You will see what the simplest and richest thing to prepare this sirloin to whiskey. I usually do it with pork tenderloin or turkey , usually pork is a little juicer than turkey.

Let’s prepare the sauce in our Mycook and once we have it we just have to fillet the sirloin into medallions, pass it through the griddle and pour the sauce over it.

The salsita is oily, as when we prepare some shrimps with garlic that salsita is practically oil, but it is so ricaaaa, that prepare to have a loaf of bread next to you because you will not be able to stop wet until there is a single drop.

Sirloin with whiskey
A salsita based on oil, garlic and whiskey to suck your fingers.

Author:
Cuisine: Spanish
Type of recipe: Meat
Rations: 4-5
Preparation time:
Cooking time:
Total time:
Ingredients
  • 500 gr. pork tenderloin or turkey cut into medallions
  • 120 gr. olive oil
  • 50 gr. water
  • 100 gr. white wine
  • 80 gr. whiskey
  • 20 gr. brandy
  • 2 heads of garlic
  • 2 bay leaves
  • 1 tablet chicken broth juice of
  • 1 lemon
  • chopped parsley
Preparation
  1. Place the mixing paddle on the blades in the jar.
  2. Introduce oil, unpeeled garlic cloves and bay leaves. I like to peel some of the teeth so they fall apart and mix with the salsita. Schedule 15 minutes, temperature 120ºC, speed 2.
  3. Then add brandy and whiskey. Cook 5 minutes, temperature 120ºC, speed 2 without the dosing cap so that alcohol evaporates.
  4. Add water, wine, lemon juice and tablet and set 15 minutes, temperature 120ºC, speed 2.
  5. We only have to pass the medallions of sirloin through the grill and pour the sauce on top. Sprinkle with chopped parsley and suck your fingers!
Notes
If you do not have brandy you can put 100 gr. of whiskey instead of 80 and 20.

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