Dark Leffe beer sauce: chop the onion and stew them in
butter. Sprinkle with sugar cassanade. Add veal stock and a
bottle of brown Leffe beer and allow further to reduce. Strain
the sauce and bind if necessary.
Vegetables: choose mini-vegetables according to season.
Steam them until done.
tournedos of pork tenderloin
with Belgian Leffe beer sauce
Make potato pancakes: mix in a blender the cooked
potatoes with cream, eggs and smooth flour. Season with
salt, pepper and nutmeg. Add chopped Parma ham and cook
pancakes from this dough in the non-stick pan.
Cut medallions of pork tenderloin. Bake 5 minutes on each
side and put aside capped off.
On the dinner plate medallions topped with a spoonful of
dark sauce, the stir-fried seasonal vegetables and a potato
pancake.
butter
seasonal vegetables
potatoes
onions
Parma ham
eggs
plain flour
nutmeg
pepper & salt
Cooking with beer requires a completely different
approach to the recipe than when using wine.Its sour
taste must not be allowed to dominate, but only to give a
fresh accent to the dish. Therefore it is advisable not to
pour a whole bottle into the cooking pot at once, but to
add the beer to the meat and vegetables little by little. If
necessary, you can then correct it.
taste and tradition
the fiery passion
Dark Leffe beer sauce: chop the onion and
stew them in butter. Sprinkle with sugar
cassanade. Add veal stock and a bottle of
brown Leffe beer and allow further to reduce.
Strain the sauce and bind if necessary.
Vegetables: choose mini-vegetables
according to season. Steam them until done.
tournedos of pork
tenderloin with
Belgian Leffe beer
sauce
Make potato pancakes: mix in a blender the
cooked potatoes with cream, eggs and
smooth flour. Season with salt, pepper and
nutmeg. Add chopped Parma ham and cook
pancakes from this dough in the non-stick
pan.
Cut medallions of pork tenderloin. Bake 5
minutes on each side and put aside capped
off.
On the dinner plate medallions topped with a
spoonful of dark sauce, the stir-fried seasonal
vegetables and a potato pancake.
butter
seasonal vegetables
potatoes
onions
Parma ham
eggs
plain flour
nutmeg
pepper & salt
taste and tradition
Cooking with beer requires a completely
different approach to the recipe than when
using wine.Its sour taste must not be allowed
to dominate, but only to give a fresh accent
to the dish. Therefore it is advisable not to
pour a whole bottle into the cooking pot at
once, but to add the beer to the meat and
vegetables little by little. If necessary, you
can then correct it.
the fiery passion
