Renée García

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Renée García

Sirloin with plums

Name: Sirloin with plums
Prep time: 60 min
Cook time: 60 min
Yield: 2
Cuisine: Francesa
Ingredients: 1 pork tenderloin, (or beef); 150 grams seedless prune; 250 grams shallot; 1 teaspoon meat, (abstract); black pepper, and salt; 2 tablespoons butter; 3 tablespoons olive oil; 1 teaspoon cornstarch, instant

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Renée García

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The sirloin with plums is a very eye-catching dish, simple and also economical. An ideal menu for this Christmas Eve dinner without the budget skyrocketing.

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Ingredients

2 portions

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1 pork tenderloin, (or beef)
150 grams seedless prune
250 grams shallot
1 teaspoon meat, (abstract)
black pepper, and salt
2 tablespoons butter
3 tablespoons olive oil
1 teaspoon cornstarch, instant

Preparation

We season the sirloin with salt and pepper.

In a casserole or cocotte, heat the oil and butter. These pots are very practical because they allow cooking the food in its own juice.

We put the sirloin on the cocotte and brown it on both sides. In the language of cooks, we would say that we sealed it.

When the sirloin is golden brown, add the onions and cover the casserole. We continue cooking for 40 minutes at minimum heat, the echalottes and the meat will cook slowly while losing their juices that will be part of our delicious sauce. From time to time we control the meat so that it does not pass through.

When it is cooked to our liking, we place it on a plate. In the cocotte we add the onions, the plums, the meat extract, a small cup of hot water and a teaspoon of starch. We bring to a boil, lower the heat and let the sauce thicken a few more minutes.

We only have to serve!