Looking for holiday dishes? This classic is as simple as it gets, and you can modify it to suit your preferences
Christmas lunches and dinners, New Year’s Eve and all their derivatives are approaching, and depending on your organization, you may already be starting to think about what you’re going to cook (because you’re not going to limit yourself to watching how mothers, aunts and grandmothers work, are you?). This Roquefort sirloin is a staple of Christmas recipes and can be made by anyone with basic cooking skills.
Below is the simplest version of this classic. The nuts are optional, but they pair perfectly with the cheese and give a crunchy touch to the dish. You can also add raisins to the sauce after grinding it if you want to give it a sweet touch, or serve it with a few cubes of pear on top previously grilled with a little butter.
Difficulty: Very easy, really
Ingredients
For 4 people
- 1 pork tenderloin of approximately 600 g
- 1 shallot
- 50 ml of white wine
- 200 ml cooking cream
- 100 g of Roquefort or other blue cheese
- Nuts (optional)
- Salt
- Black pepper
- Olive oil
Instructions
Cut the sirloin into two-centimeter slices and season with salt and pepper on both sides.
Heat a pan with a little olive oil over medium-high heat. Sear the pieces of sirloin for a minute on each side. Remove them and set aside.
In the same pan, adding a little oil if necessary, brown the shallot.
When it is soft and golden, add the white wine.
When you no longer smell the alcohol, add the cream and lower the heat.
Once the cream is hot, add the crumbled Roquefort and stir until completely melted.
If you want a silky sauce, puree it with an immersion blender or food processor and return it to the pan. Otherwise, leave it as is.
Add the sirloin pieces to the sauce and cook for 10 minutes over low heat.
Serve with chopped nuts on top.
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About signing
Editor and screenwriter, mainly on gastronomy. His texts and recipes appeared in EL PAÍS, Bestial! (RTVE), NT Magazine and Bon Viveur. She is co-founder of Bizio, a small Basque cider producer, and manages the digital space of the Argentinian magazine Anchoa. Graduate in Audiovisual Communication and Master in Transmedia Reporting and Documentary.
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