19 de octubre de 2024

Mastering the Art of Cooking Solomillo con Ajos Tiernos with monsieur cuisine: A Culinary Delight

Are you ready to take your culinary skills to the next level? With the help of Monsieur Cuisine, you can create a mouthwatering dish that will impress even the most discerning palates. This recipe for Solomillo con Ajos Tiernos is a true culinary delight that combines tender beef tenderloin with flavorful garlic shoots. Get ready to wow your guests with this delicious and impressive dish!

Ingredients:

500g beef tenderloin

200g garlic shoots

4 cloves of garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

Preparation:

1. Preparing the Beef Tenderloin:

Start by preheating your oven to 180°C (350°F). Trim any excess fat from the beef tenderloin and season it generously with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Once the oil is hot, sear the beef on all sides for about 2 minutes per side, until it develops a nice brown crust. Transfer the beef to a baking dish and place it in the preheated oven for 15-20 minutes, or until it reaches your desired level of doneness. Remember to let the beef rest for a few minutes before slicing it.

2. Cooking the Garlic Shoots:

While the beef is cooking in the oven, you can prepare the garlic shoots. Trim off the roots and any tough ends from the garlic shoots, and cut them into 2-inch pieces. Bring a pot of salted water to a boil and blanch the garlic shoots for 2-3 minutes, until they become tender. Drain the shoots and set them aside.

3. Sautéing the Garlic:

In a skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté it for 1-2 minutes, until it becomes fragrant and slightly golden. Be careful not to burn the garlic, as it can turn bitter. Remove the skillet from the heat and set it aside.

4. Bringing it All Together:

Once the beef is cooked and rested, slice it into medallions of your desired thickness. Arrange the beef medallions on a serving platter. In the same skillet used to sauté the garlic, add the blanched garlic shoots and cook them over medium-high heat for 2-3 minutes, until they are heated through. Season the shoots with salt and pepper to taste. Spoon the garlic shoots over the beef medallions and drizzle the garlic-infused olive oil from the skillet over the dish.

Now, you are ready to serve your masterpiece! This Solomillo con Ajos Tiernos dish pairs well with a side of roasted potatoes or a fresh green salad. Enjoy the tender and flavorful beef medallions with the garlicky goodness of the shoots. Your guests will be impressed by your culinary skills and the delicious flavors on their plates!