

9
Lentil cream with sirloin medallions (2 servings)
3
(10)
40 min
0 kcal
Preparación de la receta
1
Peel and chop the onion (I used 3 shallots) and the garlic cloves and brown them in the pan with a little oil. Season and sauté well. Cut the sirloin into medallions and season with salt and pepper (4 pieces) and add them. Pour the wine and bring to a boil so that the alcohol evaporates. Cover the collars with water, put the lid on and cook for 10 minutes. After this time, open the pot and remove the medallions, put them aside. Strain the broth and reduce it. Add a spoonful of corn flour dissolved in cold water (important so that there are no lumps) and bind it. Reserve the hot sauce. Wash and chop the leek. Peel and chop the carrot and put everything to sauté in a pan with a drizzle of oil. When they are sautéed, add the tomato, salt and reduce it. Now add the lentils, the rice, the bay leaf and almost 1 liter of water (the less water the thicker the cream). Sa zona, cover and cook for 18-20 minutes. Grind until it is a light cream. Add salt to taste.
2
Dredge the pieces of lamb in flour, beaten egg and bread crumbs. Fry them in a frying pan with oil. Drain on a plate Finally plate them.
3
If you use other lentils, cook them in a separate pot, add a pinch of salt, the bay leaf and the liter of water. Leave them half done, that is to say, if their cooking time is 40 minutes, cook them for 20 minutes (or 10 in a fast cooker). Strain them and reserve the broth to add it with the rest of the ingredients. Do not forget to always give your touch to whatever you cook 😉.
Ingredientes
1 ración
1 ración

Pork tenderloin
300 gramos (aprox. 4 rebanadas)

Red lentils
150 gramos

Onion
100 gramos (aprox. 1 unidad)

Parsley
100 gramos

Crushed tomato
100 gramos (aprox. 4 cucharadas)

White wine
100 gramos (aprox. 1 vaso)

Carrot
80 gramos (aprox. 1 unidad)

Leek
75 gramos (aprox. 1 unidad)

Chicken egg
50 gramos (aprox. 1 unidad)

Whole wheat flour
30 gramos (aprox. 3 cucharadas)

Bread crumbs
30 gramos (aprox. 3 cucharadas)

White rice
25 gramos

Extra virgin olive oil
15 gramos (aprox. 1 cucharada)

Corn starch
10 gramos (aprox. 1 cucharada)

Garlic
9 gramos (aprox. 3 unidades)

Black pepper
3 gramos (aprox. 1 cucharadita)

Bay leaf
1 gramo (aprox. 1 hoja)

Salt
1 gramo (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
1 ración
1 ración

Pork tenderloin
300 gramos (aprox. 4 rebanadas)

Red lentils
150 gramos

Onion
100 gramos (aprox. 1 unidad)

Parsley
100 gramos

Crushed tomato
100 gramos (aprox. 4 cucharadas)

White wine
100 gramos (aprox. 1 vaso)

Carrot
80 gramos (aprox. 1 unidad)

Leek
75 gramos (aprox. 1 unidad)

Chicken egg
50 gramos (aprox. 1 unidad)

Whole wheat flour
30 gramos (aprox. 3 cucharadas)

Bread crumbs
30 gramos (aprox. 3 cucharadas)

White rice
25 gramos

Extra virgin olive oil
15 gramos (aprox. 1 cucharada)

Corn starch
10 gramos (aprox. 1 cucharada)

Garlic
9 gramos (aprox. 3 unidades)

Black pepper
3 gramos (aprox. 1 cucharadita)

Bay leaf
1 gramo (aprox. 1 hoja)

Salt
1 gramo (aprox. 1 cucharadita)
1
Peel and chop the onion (I used 3 shallots) and the garlic cloves and brown them in the pan with a little oil. Season and sauté well. Cut the sirloin into medallions and season with salt and pepper (4 pieces) and add them. Pour the wine and bring to a boil so that the alcohol evaporates. Cover the collars with water, put the lid on and cook for 10 minutes. After this time, open the pot and remove the medallions, put them aside. Strain the broth and reduce it. Add a spoonful of corn flour dissolved in cold water (important so that there are no lumps) and bind it. Reserve the hot sauce. Wash and chop the leek. Peel and chop the carrot and put everything to sauté in a pan with a drizzle of oil. When they are sautéed, add the tomato, salt and reduce it. Now add the lentils, the rice, the bay leaf and almost 1 liter of water (the less water the thicker the cream). Sa zona, cover and cook for 18-20 minutes. Grind until it is a light cream. Add salt to taste.
2
Dredge the pieces of lamb in flour, beaten egg and bread crumbs. Fry them in a frying pan with oil. Drain on a plate Finally plate them.
3
If you use other lentils, cook them in a separate pot, add a pinch of salt, the bay leaf and the liter of water. Leave them half done, that is to say, if their cooking time is 40 minutes, cook them for 20 minutes (or 10 in a fast cooker). Strain them and reserve the broth to add it with the rest of the ingredients. Do not forget to always give your touch to whatever you cook 😉.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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