2 cups of water
1 cup of cream
1 cup of finely chopped onion
1/3 cup of olive oil
3 tablespoons of green peppercorns
1/2 lemon
1/2 teaspoon of salt
1 kg of loin of beef
4 cloves of garlic
Wild Rice
5 cups of water
1 cup of wild rice
1/4 cup of finely chopped onion
1/4 cup of butter
1/4 cup of dry white wine
1 teaspoon of salt
1 kg of sliced mushrooms
Thyme and green peppercorns to taste
2 cups of water
1 cup of cream
1 cup of finely chopped onion
1/3 cup of olive oil
3 tablespoons of green peppercorns
1/2 lemon
1/2 teaspoon of salt
1 kg of loin of beef
4 cloves of garlic
Wild Rice
5 cups of water
1 cup of wild rice
1/4 cup of finely chopped onion
1/4 cup of butter
1/4 cup of dry white wine
1 teaspoon of salt
1 kg of sliced mushrooms
Thyme and green peppercorns to taste
Bate the garlic, onion, oil, and salt in a blender
Cover the loin with this paste and cook it in high heat, turning frequently and adding half the water until it's golden brown
Cover and simmer for 1 hour and 30 minutes, adding the remaining water, or until cooked through
Wild Rice: Combine the rice and water in a pot
Cover and simmer for 1 hour and 30 minutes, or until the water is absorbed
Drain and reserve
Refogar the onion in butter
Add the mushrooms, thyme, salt, and peppercorns
Refogar for 5 minutes
Add the wine and let it evaporate
Add the rice, stir, and heat through
Cut the loin into slices of 1 centimeter
Return the pot to high heat
Add the cream, green peppercorns, and salt
Cook for 5 minutes
Add the lemon juice and stir
Serving: Serve the loin with this sauce and wild rice.
