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Mexican Pork Tornado Cream Sauce

Material (4 servings):

  • Mexican pork · fillet meat ... 200 g (50 g for one person)

【Stuffing (Duxcel)】

  • Champignon (using mushrooms this time) ... 100 g
  • Shallot ... large one
  • Butter 5g
  • Salt, pepper ... a little

【Source】

  • Shallot ... 1 book
  • Asashiki ... 1 bunch
  • Butter ... 50 g
  • White wine ... 50 cc
  • Bouillon ... 100 cc
  • Fresh cream ... 100 cc

【Association】

  • Butter rice ... 50 g
  • Mai ... 40 g
  • Petit tomato ... 4 pieces
  • Salad oil ... 100 cc

How to make

  1. Make stuffing (Duxcel). Put the butter in the pan, add the champignon 's chopped and let it pass (low heat). Salt and pepper to taste and keep it cool.
  2. Put a cut from the side of fillet meat and pack it (1) where you opened it. Salt, pepper and cook the flour and bake until you bake with butter.
  3. Make the sauce. Chop shallots and ashes.
  4. Put butter in a pot, add (3), stir fry with a low heat, add white wine and boil. Then add bouillon and boil down further.
  5. Add fresh cream to (4) and put it in a mixer. Completion of the source after adjusting it and adjusting its taste.
  6. Petit tomatoes are peeled off, and maiko is flushed with oil. Serve with butter rice and clean.