The Beef tenderloin of the unique "Parda" cow is becoming day by day hugely appreciated beyond the Pirenees mountains. This tenderloin combined with the cured flavor of the Maestrazgo Pork Cecine, the unmatchable sweetness of Calanda Peaches and one of the worldwide recognized Red Wines from Carinena make me pass one of the best gastronomique times I can remember.
Beef Tenderloin of Pirenees "Parda"
cow Served with Maestrazgo
Pork Cecine and roasted "Calanda" Peaches Salsa.
|
Ingredients for 2 people: Maestrazgo Pork Cecine Salsa |
Recipe:
Slice the Cecine very thinly and season with Black Pepper. Roll the slices and
keep at room temperature.
Wash the Peaches and roast them in the oven at medium heat until they get soft. Let them cool down to keep their juices and peel them .
Dice the Peaches and mix with the Bell Peppers thinly chopped. Serve this Salsa chilled.
Season the Beef tenderloin only with Salt and panfry to the desired point.
Serve the Tenderloin warm with the Cecine rolls and the Salsa around.
This combination of temperatures helps without doubt to enrich the deepest flavors of every ingredient.
To serve it with one of the worldwide recognized Red Wines from Carinena is the best way to match this memorable dish.
···
with my best flavors ···
Cesar Liesa