Cinta de lomo en salsa al ajillo

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Cinta de lomo en salsa al ajillo. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Cinta de lomo en salsa al ajillo, 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 Cinta de lomo en salsa al ajillo 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 Cinta de lomo en salsa al ajillo is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cinta de lomo en salsa al ajillo estimated approx 40 min.

To begin with this recipe, we have to prepare a few ingredients. You can have Cinta de lomo en salsa al ajillo using 6 ingredients and 7 steps. Here is how you can achieve that.

Una forma muy sabrosa y sencilla de preparar los filetes de cinta de lomo. Además en casa gusta mucho a grandes y pequeños.


#menúsemanal

Ingredients and spices that need to be Take to make Cinta de lomo en salsa al ajillo:

1. 800 g filetes de cinta de lomo
2. 200 ml vino blanco
3. 14 dientes ajo
4. 300 ml caldo de carne o pollo (o 1 pastilla de caldo y 300 ml de agua)
5. Sal y pimienta
6. Aceite de oliva virgen

Instructions to make to make Cinta de lomo en salsa al ajillo

1. Pelamos los dientes de ajo.
2. Salpimentamos los filetes.
3. Ponemos aceite de oliva virgen hasta cubrir la base de la cazuela o sartén y echamos los dientes de ajo.
4. Cuando estén dorados los sacamos de la cazuela con la ayuda de una espumadera y los reservamos.
5. A continuación freímos los filetes por ambos lados en la misma cazuela donde hemos dorado los dientes de ajo. Echamos el vino blanco y subimos un poco el fuego durante un par de minutos, a continuación añadimos el caldo de carne y dejamos cocinar a fuego medio unos 15 minutos para que reduzca un poco la salsa y los filetes adquieran todo el sabor.
6. Si nos parece que el caldo queda un poco líquido para nuestro gusto, podemos opcionalmente, coger tres o cuatro de los dientes de ajo de los que tenemos cocinados en la cazuela y un poco del caldo y batirlo. Posteriormente volvemos a volcar este caldo junto con el resto de la cazuela y movemos la cazuela para que se mezcle todo bien. Sacamos los filetes y los ajos y los disponemos en un plato o fuente. Cubrimos con la salsa.
7. Podemos acompañar los filetes con unas patatas fritas, un buen pan y a disfrutar.

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