In this week's live broadcast with Antonio Arrabal, finalist of the first edition of Top Chef Spain, we show how to make a delicious and ideal recipe for this Christmas, a pork loin in the De Buyer iron pan made with very few complications but with an exceptional result. We leave you the written recipe below, although you can see the direct one by clicking here .

Lamb tenderloin with spices, macerated nuts, potato and truffle cream and crispy chips

For the lamb tenderloin

• 1 boneless lamb loin
• spices (thyme, rosemary etc)
• 1 knob of butter
• 1 clove garlic
• salt and pepper

We will use the boneless lamb loin, and we will season with salt and
Pepper. Put the knob of butter in the MINERAL B De Buyer cast iron skillet until it melts. Add the clove of garlic and brown the lamb loin on all sides, taking advantage of the
maximum heat retained by the MINERAL frying pan will achieve a
special caramelized Add the spices and let stand for a few
minutes. Drain and cut into medallions.

For the macerated dried fruit:

• 50 grams of raisins
• 50 g dried apricots
• 50 gr of dates
• 50 grams of raisins
• 300 ml of red wine
• 1 knob of butter
• 50 grams of sugar
• 1 cinnamon stick

We put all the nuts in DeBuyer's Saute Prim Appety ,
Add the wine, the butter, the sugar and the cinnamon stick.
Cook everything together for about 35 minutes over medium heat. We booked.

For the potato and truffle cream

• 1kg of potatoes
• 30 grams of butter
• truffle

Cook the peeled potatoes in water in our saucepan
DE BUYER and when they are soft, we grind incorporating a little of the
cooking water, add the butter and finally the truffle.
We reserve hot

For the tuber chips:

• 1 yucca
• oil for frying

With the help of our Debuyer mandolin , we will cut thin slices of
yucca . Fry Choc B Bois de Debuyer in a frying pan with plenty of
oil . Drain and reserve.

Mounting

Place the potato cream on the bottom of the plate, on top of the lamb
cooked. We will accompany it with the macerated nuts and we elevate it
with crispy yucca.