Tournedos of Ternasco de Aragón with grilled pumpkin
For the beef broth
Ingredients · Servings 4
- 4 tournedos of Ternasco de Aragón IGP
- 4 slices of pumpkin
- 1 tablespoon of extra virgin olive oil
- A pinch of salt
- 1 tablespoon of extra virgin olive oil
- Some bones of Ternasco de Aragón (Aragonese lamb)
- Some pieces of Ternasco de Aragón meat
- The green part of 1 leek
- 1 onion
- 1 carrot
- 1 celery leaf
- 1 piece of turnip —optional—
- 400 g of water
- Shall
- 1 carrot
- ½ leek
- 1 onion
- 250g of beef broth
- 150g of beer
- A pinch of ground pepper
- 1 teaspoon of honey
- 30g of butter
- 1 tablespoon of extra virgin olive oil
- 200g of saffron milk cap mushrooms —or whatever mushrooms you have—
- 1 tablespoon of extra virgin olive oil
- 100g of chestnuts
- 12 tomates cherry
- Some leaves of lamb's lettuce
Method · 35 min
- Peel, cut and chop the vegetables.
- Put the extra virgin olive oil in a saucepan and sauté the pieces of meat and vegetables.
- Add the bones, water, and salt to the saucepan and bring to a boil. Once boiling, skim off any foam and let it simmer for about 20 minutes. Strain and set aside.
- Peel the carrot and dice it into very small cubes. Do the same with the onion and the leek.
- Put the extra virgin olive oil in a saucepan and sauté the vegetables slowly.
- Add the beef broth, beer, honey and pepper and let it cook for about 10 minutes.
- Strain the sauce through a chinois, pressing the vegetables well with a spoon or the pestle of a mortar to extract all their juice.
- Return it to the heat and let it reduce. Now's the time to taste it and adjust the seasoning to your liking—read the tips.
- After it has reduced for 5 minutes, add the butter, stir, and let it reduce for another 5 minutes. It will thicken slightly as it reduces.
- Clean your mushrooms gently. If they're not very dirty, using a brush will be enough. Cook them in a non-stick pan over medium heat; they'll cook quickly. Set aside.
- Make a small incision in the chestnuts with the tip of a sharp knife and cook them in a saucepan for 15 minutes. Peel them and set aside.
- Sauté the cherry tomatoes in a pan with a drizzle of oil. A few seconds is enough. Set aside.
- Cut some slices of pumpkin 1 cm thick. Peel them.
- Pour extra virgin olive oil into a non-stick frying pan. When it's hot, cook the vegetables in the pan over medium heat. If they're tender, they'll be done in about 5 minutes per side—it depends a lot on the vegetables, so you'll have to keep an eye on them.
- Heat a griddle to ¾ of the heat. When it's hot, place the meat on it and cook for 4 minutes on each side. Finally, add a little salt.
- Place the sauce at the bottom of the plate. Put a slice of pumpkin in the center, and on top of it the freshly cooked tournedos.
- Arrange the mushrooms, tomatoes, some chestnuts and a few leaves of lamb's lettuce to add color, as you like.
Beef broth
The sauce
The garnish
To finish the meat and the pumpkin
Pour extra virgin olive oil into a non-stick frying pan. When it's hot, cook the vegetables over medium heat. If they're tender, they'll be done in about 5 minutes per side—it depends a lot on the vegetables, so keep an eye on them.
