Whiten or cook just a few moments the spinach and reserve for later.
Spice the loins, which ideally should have a good thickness (two cm to three cm).
In a frying pan, which we will heat first over strong heat, add a good stream of olive oil and brown the loin steaks well. Since olive oil does not withstand high temperatures well, it is not hassle to add a few drops of sunflower oil so that it resists better, without burning.
It is advisable not to “dizzy” the meat by turning it around every time. On the contrary, it is better to leave it about 3 minutes on each face so that it will seal and do not lose the juices. In this way it concentrates and preserves the taste much better. Once we brown from both sides, if we prefer a more cooked point, we can lower the heat to a minimum so that it continues to cook without snatching and carbonizing the product. If not, three to four minutes per face is going to be perfect.
Once the meat is cooked, deflaze with the myrin and caramelize for a few minutes. When we say caramelize it is not because we have to add sugar or honey, with the contact of meat juices and rice wine liquid on the heat we will achieve a very rich caramelization.
Add the butter and pepper and cook over low heat in the same pan, watering with the melted butter on top for about ten minutes or until you get a temperature of 52 degrees in the center or Bleu.
To know the exact temperature, there is no alternative but to use a kitchen thermometer, from which are specially obtained to measure the degrees in the center of the preparations. If we don't have it and we don't want to invest in one, there are more domestic or artisanal ways, but not so exact: when touching and pressing the meat we have to feel that it is barely resilient. If you cook over, it will almost not sink and if you lack cooking time, it will be the other way around, it will be very easily lowered. These techniques more “by eye” are not advisable for beginners, they manage with practice and to trial and error.
Reserve and stand for 4 minutes, in the same pan add spinach and cook for 2 minutes.
Serve the spinach over the medallions and finish with Maldon salt.
- 4 loin medallions of 300 grs each
- 250 grs of butter 2 pack of
- 100 ml Myrin
- Madagascar Pepper
- Maldon Salt
Some extra terms and explanations
As always, those who are familiar with gastronomy usually give for obvious many issues related to cooking. For us to name certain products, some techniques or tools may be everyday language. As in any discipline, we have our specialized “dictionary”. The mistake is to believe that everyone knows him, so it is not necessary to add explanations and knowledge for those who can take it.
What is Maldon salt?
As the name suggests is a kind of salt, in this case, sea salt. The particularity is given by its origin and by the extraction and packaging process. It is extracted from Blackwater estuaries, in Essex County, England. It is very pure and is obtained following a delicate process completely artisanal that consists in the filtration of sea water collected directly from the estuary. From there it is pumped into a shallow stainless steel boilers in which it is slowly boiled so that the crystals form on the surface and then precipitate to the bottom. Salt is collected by hand in a process called “drawing the pan” for subsequent drying. By consuming it, it melts in the mouth.
Cocinero. Egresado del Colegio de Cocineros Gato Dumas. Experto en el Manejo de Especias y la Cocina de Oriente. A lo largo de 18 años, Nicolás ha pasado por algunas de las grandes cocinas de éste país. Su cocina refleja el interés por el producto local combinado con técnicas y sabores de otras culturas. Actualmente, es propietario de Fuego Buenos Aires, restaurante puertas adentro, donde deleita a selectos comensales con menús de pasos y clases de cocina. Además Nicolás, asiste otros restaurantes para aperturas, cambios de carta, entrenamiento de personal, reingenierías, etc. Fuego Buenos Aires Puertas Adentro Av. Callao y Perón