Medallón de filete miñón y espárragos flameados con salsa holandesa

Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Medallón de filete miñón y espárragos flameados con salsa holandesa. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Medallón de filete miñón y espárragos flameados con salsa holandesa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Medallón de filete miñón y espárragos flameados con salsa holandesa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Medallón de filete miñón y espárragos flameados con salsa holandesa is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Medallón de filete miñón y espárragos flameados con salsa holandesa estimated approx 1 hora.

To get started with this recipe, we must prepare a few components. You can cook Medallón de filete miñón y espárragos flameados con salsa holandesa using 12 ingredients and 9 steps. Here is how you cook that.

#holandesa1. Corte de carne suave termino medio y espárragos flameados.

Ingredients and spices that need to be Take to make Medallón de filete miñón y espárragos flameados con salsa holandesa:

1. 4 huevos
2. 90 gr mantequilla
3. 5 ml limón
4. 10 gr sal pimienta
5. medallón de filete miñon
6. 230 gr filete miñon, 1 1/2 pulgada de grosor
7. 2 rebanadas tocino
8. 150 gr espárragos
9. 100 gr papa
10. 20 gr sal pimienta
11. 20 ml cualquier licor para flamear
12. 4 hojas perejil

Steps to make to make Medallón de filete miñón y espárragos flameados con salsa holandesa

1. Ten a la mano todos tus ingredientes de la salsa holandesa. En una cacerola calienta agua y coloca un refractario de extremo a extremo.
2. Calienta a fuego lento. Coloca las puras yemas de huevo en el refractario y comienza a batir. Mientras tanto derrite la mantequilla.
3. Bate hasta que esponje el huevo. Una vez que esté derretida la mantequilla agrégala al huevo poco a poco. Agregale la salpimenta y el limón. Bate muy bien y resérvalo.
4. Ten cuidad porque es muy delicado con la sal, se sala muy rápido.
5. Pica una papa en batonet. Enrolla el filete miñon con tocino y salpimienta. En un sartén coloca aceite.
6. Ya que caliente sella la carne. Una vez ya sellado en el mismo sartén cocina los espárragos y la papa. Dora un poco cada cosa. Precalienta tu horno a 180°C
7. Flamea con el licor, coloca en un refractario la carne y los espárragos déjalo por 15 min en el horno.
8. Deja que dore el tocino y parte de la carne.
9. Emplata y disfruta. :3

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