Meat Recipes by Carlos Mirasierras
1 cayenne chili
2 tablespoons flour
olive oil
salt
pepper
parsley
Preparation:
Clean the mushrooms, cut them in half, and reserve. Peel and chop the garlic cloves,
finely, and put them to fry in a pan with the chilly in a little oil. When they start to brown,
add the flour, stir well, and mix in the salt and pepper, and pour in a glass of txakolí.
Let it cook over medium heat for 20-25 minutes (add a little water if the preparation
gets dry). Sprinkle with chopped parsley and reserve.
Cut 12 tenderloin medallions. Wrap each with a slice of bacon (fasten the bacon strips
with toothpicks). Salt and pepper and cook in a skillet with very little oil for about 2-3
mins per side.
Serve the medallions accompanied by the mushrooms in sauce. Garnish with a parsley
leaf.
Note. The pork tenderloin contains little fat so it should be noted that it is a healthy
meat for all types of people.
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Duck Confit with Applesauce and Zucchini

Code39

Ingredients for 4 people:
4 duck confit pieces
4 blocks
1/2 zucchini
3 prunes
70 gr. arugula
50 gr. corn
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