Entradas populares

Friday, January 1, 2016

LOMO WITH GODE COOKERY RECIPE FOR BEEF TENDERLOIN IN GARLIC SAUCE

loin, rump, sirloin (especially beef), boneless pork loin. In 1617, while staying in the London Tower for three days at the expense of Sir Richard Hoghton, James I  of Englabd knighted the loin served at dinner as he found it exquisite. Since beef buttocks particularly are Sir Loins. Sir Richard was not as blessed. As a result of the fiasco, he went to debtor’s prison.
Beef Tenderloin 
Photo by: Lord-Williams

In Spain loins maybe marinated to be used as sausage meat or fried in lard with ribs and kidneys and conserved in a cool, dark place. Loin consists of three parts from tail to head: (1) lomo, loin, or rump, (2) excelente fin del pecho, “ best end,” the center cut or rib cut (3) paletilla, espaldilla, pecho medio, chine, blade or shoulder end. [ES: Hoghton. Jan 02; García Rey. 1934:105; Sanz. 1967:483; and Trapiello. 1994:140]

 BEEF TENDERLOIN IN GARLIC SAUCE 
A BOKE OF GODE COOKERY THE HISTORICAL COOKERY PAGE 
Beef sautéed in sherry and garlic -  contributed by Earl Bless
http://www.godecookery.com/friends/frec117.html
Beef Tenderloin in Sizzling Garlic Sauce
Photo by: Lord-Williams
  • 3 TBS extra virgin olive oil
  • 8 cloves garlic
  • 3/4 lbs of beef tenderloin tips
  • Coarse salt
  • 1 TBS Fino sherry
Bring skillet to a high heat. Add oil, garlic and meat and cook to desired doneness. Sprinkle with a little salt and deglaze pan with sherry and a little water.

Beef Tenderloin in Garlic Sauce is featured in Springtime in Seville  
Metric, Celsius, and Gas Mark Equivalencies


© 1999 Earl Bless | 
This page © 2000 James L. Matterer


No comments:

Post a Comment