Sevillian solomillo de ternera al whisky

Ingredients

• 800 g beef tenderloin (solomillo)
• 12 cloves purple garlic cloves
• 15 cl blended Scotch or Spanish whisky
• 20 cl no-salt-added concentrated beef stock
• 1 tsp cornstarch
• 3 tbsp cold-extracted extra-virgin olive oil
• 40 g unsalted butter (82% fat)
• 2 tbsp fresh lemon juice
• 1 tsp fine sea salt
• 2 pinches whole black peppercorns in a mill

Method

1. Remove the beef tenderloin (solomillo) from the refrigerator 30 minutes before cooking to bring it to room temperature, then slice it into thick medallions about 1 inch thick. Pat each side thoroughly dry with paper towels, then season with fine sea salt and freshly ground black pepper.
2. Crush the purple garlic cloves with the flat side of a large knife to split them slightly while keeping their protective skins intact.
3. Heat the cold-extracted extra-virgin olive oil in a large, heavy-bottomed skillet over medium heat. Add the crushed garlic cloves and fry gently for about 5 minutes, until they are lightly golden and tender without burning. Transfer the garlic cloves to a plate and keep the infused oil in the skillet.
4. Increase the skillet heat to high. As soon as the oil begins to smoke very lightly, add the beef tenderloin medallions, spacing them well apart. Sear quickly for 1 minute per side to create a deep golden crust while keeping the center rare. Immediately remove the meat from the skillet, transfer to a warm plate, and cover loosely with aluminum foil.
5. Return the skillet to high heat and pour in the blended Scotch or Spanish whisky to deglaze, scraping the bottom with a wooden spatula to dissolve all the caramelized browned bits. Boil vigorously until the alcohol smell dissipates and the liquid reduces by half.
6. Dissolve the cornstarch into the liquid no-salt-added concentrated beef stock, then pour into the skillet along with the reserved garlic cloves. Simmer over medium heat, stirring constantly, until the sauce thickens slightly and turns syrupy.
7. Lower the heat to low. Whisk in the fresh lemon juice and the cold, diced unsalted butter (82% fat), swirling the skillet continuously to emulsify and gloss the sauce.
8. Return the beef tenderloin medallions and any resting juices to the skillet. Gently roll the meat in the warm sauce for about 30 seconds to reheat without overcooking.
9. Immediately arrange the beef medallions on a warm serving platter, spoon the glossy amber sauce generously over the top, and scatter the garlic confit cloves around the meat.

Nutrition

Per serving

Energy

561.9 kcal

Protein

44.91 g

Carbohydrate

5.96 g

Fat

31.6 g

Fibre

0.51 g

Calcium

5.27 mg

Iron

0.17 mg

Magnesium

3.99 mg