Lomo to the perfect pepper in 7 steps

Welcome and welcome to Paulina Kitchen! Today we are going to cook a dish that sounds super elegant, from Caro Restaurant, but that is actually a pavada to do at home: we are talking about the famous spine.

I swear that when you finish reading this, you will have all the tools to leave your guests with your mouth open, or to give a feast you alone, that for that we work so much, right? A Easy recipe To delight and delight.

We will demystify this classic. With this Pepper loin recipeare going to be a tender meatjuicy and a creamy sauce They will want to eat it in spoonfuls.

On the spine to the pepper

The spine to the pepper is one of those dishes that sound very sophisticated, but they are easier to do than one thinks. Basically, it is A good piece of loin (Of those that are cut with a spoon, as the aunt says) cooking back and back, bathed by a creamy sauce.

The Lomo pepper sauce It is the star of the show: Picantita and creamy. It is said that the dish comes from France, but here it is already a Elegant Bodegón Classic.

The best part? Accompanied with a good Homemade puree or some Spanish potatoes A spectacular main dish is achieved.

A little history of the back to pepper

The truth is that the Lomo a la pimient, the “steak au poivre” As the French tell him to sound more chic, he has a bit diffuse story.

• Some say he was born in the Normandy binds at the end of the 19th centurywhere the chefs, with a lot of ingenuity and desire to lift a simple dish, began to embed pepper grains in the flesh before cooking it to give it a spicy and aromatic touch.

• Others say that spine It was the favorite dish of the dandis and living of Paris, who asked him very spicy to “revive” after a party night.

Whatever the truth, what matters is that someone had the great idea of combining a good piece of pepper meat And the softness of a creamy sauce.

The infallible typ for the spine to the pepper

Here is a advice that changes everything: Do not use ground pepper. No, no and no! The secret of true spine to pepper is to use whole black pepper grains and crush them just before using. Because when breaking them they release all their essential oils and their aroma is a thousand times more intense.

They don’t need a mortar. You can put the grains in a table, support the base of a heavy pan on top and press hard. In this way a Broken, irregular pepperperfect for the meat and believe that delicious and crispy scab.

This little step marks a giant difference in the fine resultl of this loin to the pepper.

4 Characteristics of a spine to spectacular pepper

• Perfect scab: A golden and crispy outer layer thanks to the masked pepper and the sealing over high heat.
• Juicy interior: The key is not to go cooking. A Pink interior guarantees a tender meat that gets rid of the mouth.
• Creamy and balanced sauce: Salsa is not just cream. Carries the meat juice, and can have A touch of wine to perfume, In addition to the pepper that gives it character without being aggressive.
• Aroma that falls in love: The mixture of smell of golden meat and toasted pepper It is simply irresistible.

Recipe variations for all tastes

The good thing about the classics is that they can be adapted. Here we leave some ideas to play with the Pepper loin recipe.

• Loin to the pepper without cream: If there is no cream or a lighter option is sought, a version of loin to the pepper with homemade broth and cornstarch, or cream cheese. There is a darker but equally tasty sauce.

• Lomo to the pepper with mushrooms: Ideal for those who are fungal lovers. The combination is perfect. You just have to saute some Filletized mushrooms In the same pan where we seal the meat, just before making the sauce. The mushrooms absorb all the taste and give an extra texture to the plate.
• Loin to the pepper with cream potatoes: Instead of serving the potatoes apart, we integrate them. While preparing the spine, fine sliced potatoes are cooked in a mixture of cream, milk, garlic and nutmeg. Then, we serve the Lomo medallions on that creamy potato mattress.

7 Key tips for a back to the perfect pepper

• Meat at room temperature: Remove the back of the refrigerator at least 30 minutes before cooking it. This ensures a cooking of the spine to the pepper couple.
• Very hot pan: For a Perfect sealing Let the juices inside, the pan has to smoke a little.
• Do not move the meat: Once the medallions are in the pan, leave them still a few minutes per side to form a good crust and not click them!
• Crushed pepper, not ground: We insist! It is the Secret number one of the back to the classic pepper.
• Drawing with wine: Rush the bottom of the pan with a wooden spoon when adding the wine. There is all the taste of good back to pepper.
• Salt, at the end: Especially in the sauce. As liquids are reduced, the taste is concentrated. It is better to adjust the salt to the last moment.
• Rest, the forgotten step: Before serving, let the meat stand a couple of minutes out of the fire. The juices will be redistributed and will be more tender.

Final recipe to the pepper

Yield: 2 generous portions
Preparation time: 10 minutes
Cooking time: 15-20 minutes

Ingredients for spine recipe to pepper

• 2 loin medallions about 3-4 cm thick (about 200-250g each)
• 2 tablespoons of black pepper grains
• 2 tablespoons of butter
• 1 tablespoon of olive oil
• ½ glass of white wine (optional)
• 200 ml of cooking milk
• Sal
• 1 broth splash to lighten the sauce (optional)

How to make the pepper step by step

1. Place the pepper grains on a table and crush them rudely with the base of a pan or a kitchen hammer. Do not leave a dust, but irregular pieces.
2. Dry Lomo medallions well With cooking paper. Press the pepper crushed on both sides of the flesh.
3. Heat a pan over high heat with the oil and half of the butter. When it is very hot, place the medallions and seal for 3-4 minutes On the side for a juicy point. The exact time will depend on the thickness. Remove the meat from the pan and reserve on a plate.
4. Draw the cooking background with the ½ glass of white winelet alcohol evaporate and scrape the background of the pan to lift all caramelized juices.
5. Add the milk cream to the pan. Take a soft boil and cook for a few minutes, stirring, until the sauce thickens slightly. Test and adjust salt.
6. Put the spine medallions in the pan with the saucetogether with the juices that have released on the plate. Cook for another minute to be well permeated by the taste. If necessary, a little broth can be added in case the sauce is very thick.
7. Serve the spike medallions to the very hot pepper, covered with abundant sauce. Accompany with the chosen garrison.