Hello, good morning !!!! I hope everything is going well, I tell you that I could not resist seeing in the supermarket fridge some tempting medallions of round boy, ideal for a rich, succulent and special black roast. So without thinking twice I took two trays and today; yes!! just today I decided to prepare it with all the desire in the world to prepare it. This asado that I share with you is not my family recipe, it is the recipe of chef Sumito Estévez, which has caught my attention because it has papelón (cane molasses) and I have heard many people say that they prepare it the same way and it is very tasty, the papelón helps to caramelize the meat, so let's try this new recipe 🤩.
INGREDIENTES:
1 kg de medallones de lomito
3 tomates rojos
2 cebollas medianas
1 pimentón grande
1 hoja de laurel
4 dientes de ajo
1 cucharada de salsa inglesa
150 grs de papelón (panela) rallado
Pizca de pimienta
Sal al gusto
INGREDIENTS:
1 kg of tenderloin medallions
3 red tomatoes
2 medium onions
1 large paprika
1 bay leaf
4 garlic cloves
1 tablespoon Worcestershire sauce
150 grams of grated paper (panela)
pinch of pepper
salt to taste
Comenzamos rallando los tomates, las cebollas y el pimentón, machacamos los dientes de ajo. Ponemos a macerar los medallones con los aliños y el ajo y la salsa inglesa de ser posible el día antes a la preparación. La receta original lleva vino, pero en mi caso no le coloqué.
We start by grating the tomatoes, the onions and the paprika, we crush the garlic cloves. We put the medallions to macerate with the seasonings and the garlic and the English sauce if possible the day before the preparation. The original recipe calls for wine, but in my case I did not use it.
El día de la cocción, sellamos en aceite bien caliente los medallones, cuando estén listos le agregamos el papelón y todos los aliños de la preparación, la hoja de laurel, sal y pimienta. Tapamos bien y dejamos cocinar por dos horas o hasta que los medallones estén blandos. Revisar constantemente para evitar que los líquidos se sequen, de ser así agregar un poco de agua. Mientras se cocina puedes disfrutar del delicioso aroma que va desprendiendo e imaginar desde ya el momento de degustar éste plato tan especial que a mí en lo particular siempre me huele a familia. Al finalizar la cocción rectificar la sal y a emplatar😄
On the day of cooking, we seal the medallions in very hot oil, when they are ready we add the paper and all the seasonings of the preparation, the bay leaf, salt and pepper. Cover well and let cook for two hours or until the medallions are soft. Check constantly to prevent liquids from drying up, if so, add a little water. While it is cooking you can enjoy the delicious aroma that it gives off and imagine from now on the moment of tasting this very special dish that always smells like family to me. At the end of cooking rectify the salt and plate 😄
En mi caso lo acompañé con puré de papas y ensalada de repollo y zanahoria. El resultado final fue: alegría y gusto en mi mesa...y un leve grito de "Gracias Sumito"!
P.D: Me encantó mucho ésta receta, probar gustos y sabores nuevos y siempre sentirnos libres de darle nuestro toque personal a cada receta. Espero se animen y me cuenten. Nos vemos en la próxima receta.
In my case, I accompanied it with mashed potatoes and cabbage and carrot salad. The end result was: joy and pleasure at my table...and a slight cry of "Thank you Sumito"!
PS: I really loved this recipe, trying new tastes and flavors and always feeling free to give each recipe our personal touch. I hope they cheer up and tell me. See you in the next recipe.
- Translation: DeepL translate
- Photography: Por mí /By myself
- English is not my native language, I apologize for possible errors in the translation.