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Archivo de la categoría: De Lomito

ESPAGUETI CARBONARA CON LOMITO DE TERNERA EN SALSA OSCURA DE SOYA Y VINO OPORTO AL HORNO

Ingredientes:

100 g de vermiccelli(espagueti delgado)ya cocidos aldente, 100 g de lomito de ternera, 4 lonchas(rebanadas)de tocineta, 3 cucharadas de crema de leche o natilla, la yema de un huevo, 1 cebolla pequeña, 1/2 taza de vino Oporto, 2 cucharadas de salsa de soya, 1 cucharadita de maizina(fécula de maíz), 1 ramita de perejil finamente picado, 1/2 cucharadita de ajo(licuado),1 cucharadita

 
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Publicado por en junio 11, 2012 en De Lomito

 

Filet Mignon with Bacon Cream Sauce

Ingredients

  • 4 (4 ounce) beef tenderloin filets
  • 1 teaspoon olive oil
  • 3 slices bacon, chopped
  • 1 tablespoon butter
  • 4 shallots, diced
  • 1/4 cup half-and-half cream
  • salt and pepper to taste

Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
  3. While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more. Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.
 
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Publicado por en junio 11, 2012 en De Lomito

 

Luau Beef Tenderloin Steaks

Ingredients

  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 6 garlic cloves, minced
  • 1 tablespoon chopped sweet onion
  • 1 1/2 teaspoons ground mustard
  • 1/2 teaspoon minced fresh parsley
  • 4 (4 ounce) beef tenderloin steaks

Directions

  1. In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steaks. Seal bag and turn to coat; refrigerate for several hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain steaks and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill steaks, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Baste with reserved marinade during the last 2 minutes of cooking.
 
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Publicado por en junio 11, 2012 en De Lomito

 

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Ingredients

  • 1 tablespoon butter
  • 1/2 cup minced white onion
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 3/4 cup low-sodium beef broth
  • 1/2 cup port wine
  • 1 tablespoon vegetable oil
  • 4 filet mignon steaks (1 1/2 inch thick)
  • 3/4 cup crumbled blue cheese
  • 1/4 cup panko bread crumbs

Directions

  1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
  2. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
  3. Roast steaks in the oven for about 15 minutes for medium rare – with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
  4. Preheat the oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Cortesia de: Allrecipes

 
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Publicado por en mayo 25, 2012 en De Lomito

 

Stuffed Filet Mignon Bites

Ingredients

  • 4 (6 ounce) filet mignon steaks
  • 1 (16 ounce) bottle Italian dressing
  • 1 (8 ounce) package cream cheese
  • 1/4 cup minced jalapeno pepper
  • 20 slices thinly sliced bacon

Directions

  1. Slice the steaks into 1/2-inch wide strips. Pound the strips to about half their original thickness. Place the steak in a bowl; pour the Italian dressing over the meat; allow to marinate at least 2 hours.
  2. Mix together the cream cheese and jalapeno pepper in a bowl; set aside. Remove the strips from the marinade and lay out on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip.
  3. Preheat an outdoor grill for high heat and lightly oil grate.
  4. Remove the strips from the marinade and lay on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip. Fold the meat around the cream cheese mixture to form a ball. Wrap each ball with a slice of bacon. Secure bacon with water-soaked toothpicks or metal skewers.
  5. Cook on preheated grill until steak is no longer pink, about 4 minutes per side.
 
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Publicado por en mayo 25, 2012 en De Lomito

 

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Ingredients

  • 1 (5 pound) whole beef tenderloin
  • 6 tablespoons olive oil
  • 8 large garlic cloves, minced
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon dried thyme leaves
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon salt

Directions

  1. Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher’s twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  2. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  3. Move meat to the charcoal grill’s cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
 
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Publicado por en mayo 25, 2012 en De Lomito

 

El filete Wellington

Ingredientes:

  • 300 gr de lomo tierno
  • 6 cucharadas de mantequilla
  • 1 cebolla mediana picada bien fina
  • 1/2 taza de champiñones
  • 20 gr de paté de hígado de buena calidad
  • sal y pimienta a gusto

El filete va envuelto en una pasta de hojaldre, para ello necesitaremos:

  • 500 gr de pasta de hojaldre (mejor si ya está preparada)
  • 1 yema de huevo batida
  • 1 taza de caldo de carne
  • 2 cucharadas de vino tinto

filete

Preparación:

Primero vamos a prender el horno a temperatura fuerte. Colocamos el lomo en una bandeja para horno y cubrimos con dos cucharadas de mantequilla un poco derretida (asegurarnos que cubrimos todo el lomo). Cocinar por unos 15 minutos.

Luego de pasado este tiempo retiramos del horno y dejamos enfriar para que sude el caldo de la carne.

Mientras tanto vamos a saltear en dos cucharadas de mantequilla la cebolla picada. Una vez que comienza a dorarse retiramos del fuego para dejar enfriar.

Por otro lado mezclamos el paté con otras dos cucharadas de mantequilla un poco derretida. Sazonamos a gusto con sal y pimienta. Untar con este paté la carne ya fría. Agregar por encima la salsa de cebollas.

Expandir la pasta de hojaldre en una bandeja para horno. Ubicar la carne en el centro y cerrar como si preparáramos un paquete de regalo. Hay que tener cuidado de que los dobleces no queden demasiado gruesos (es mejor descartar el exceso de pasta).

Justo antes de llevarlo al horno hacemos unos cortes en la parte superior de la masa y barnizamos con la yema de huevo batida. Cocinar a horno máximo por 10 minutos y luego reducir ligeramente para cocinar otros 10 o 15 minutos (sabrás que está listo cuando la pasta comience a estar dorada).

Finalmente calentamos de nuevo el jugo que habíamos reservado de la carne mientras enfriaba. Lo mezclamos con el vino y llevamos a hervor. Finalmente podéis colarlo y usarlo para servir por encima de nuestro filete (mejor cuando cortáis una rebanada, para decorar).

Esta receta va perfectamente con unos espárragos y puré de patatas.

Cortesía de:Sabor Gourmet.com

 
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Publicado por en mayo 24, 2012 en De Lomito

 

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