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 a De Buyer iron skillet made with very few complications but with an exceptional result. We leave you the written recipe below, although you can see the live one by clicking here .

Lamb tenderloin with spices, macerated nuts, creamy potato and truffle and crunchy chips

For the lamb loin

  • 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 season with salt and
pepper. In the MINERAL B De Buyer cast-iron skillet, heat the butter until melted. Add the garlic clove and brown the lamb loin on all sides, taking advantage of the
maximum heat retained by the MINERAL pan will achieve a
special caramelized Add the spices and let stand for a few
minutes. Drain and cut into medallions.

For the macerated nuts:

  • 50 grams of raisins
  • 50 gr 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 the DeBuyer Saute Prim Aappety ,
we incorporate the wine, the butter, the sugar and the cinnamon stick.
We cook everything together for about 35 min over medium heat. We booked.

For the creamy potato and truffle

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

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

For the tuberchips:

  • 1 cassava
  • oil for frying

With the help of our Debuyer mandolin , we will cut thin sheets of
yucca . Fry in a pan Choc B Bois de Debuyer with abundant
oil . We drain and reserve.


Place the creamy potato at the bottom of the plate, on top of the lamb
cooked. We will accompany the macerated dried fruits and we will exalt it
with the yucca crisps.


Lola said:

Una pregunta: el cordero ¿se deja crudo por dentro?.

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