Thousands of dinners and lunches in our country have been resolved with a bland grilled steak. That faithful return and return that, with a little salt and a pinch of pepper, has managed dozens of homes.
However, with just the right amount of effort and a few more ingredients, we can turn a sad beef fillet into a second course with some more cache.
We can also do it to a Grilled chicken breast or the same theory works with a pork tenderloin in medallions, both solutions in which garlic comes wonderfully.
It does not take us by surprise, because we are declared followers of garlic in all its versions, including garlic prawns, garlic mushrooms or the classic eels.
We remove calves and nerves from the fillet to prevent it from shrinking. If it is a meat with a lot of nerve we can palm slightly with a mallet to break some fibers.
Then put two tablespoons of oil in a large frying pan and heat over high heat. When it is very hot, add the fillet and lower the heat to medium power.
Let cook fifteen seconds on each side, take it out and reserve it. Now add the garlic, cut into slices, and when it starts to brown add the fine wine.
carefully, because it will jump a little, and move the pan vigorously so that the wine, oil and fillet juices emulsify. We wait for the alcohol to evaporate, we return the fillet and cook five more seconds on each side.
We serve hot and sauce with juice and the sliced garlic.
With what to accompany the beef fillet in garlic sauce
Turn a beef fillet into a combo plate It is very easy if we make a fried egg, some chips or a mixed salad or country salad with him to solve a dinner for one or, if there are several of us, increasing the quantities proportionally.
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