Fine loin recipe in its juices and wine

The term of the meats can become a subject of contention and, sometimes, difficult to achieve for those who are not in the habit of cooking; however, getting to it is not difficult: it requires cooking some meats to gain experience. To begin with, we must recognize that the term is a matter of taste: there are those who like it rare, medium, three-quarters or well done.

I think that a prime meat should have several textures in the mouth, that is, I like the flavor and caramelized texture of the crust that forms in the sear; but, if I find all the meat with that texture and temperature, I will have a dry and somewhat unpleasant product for my taste. For this reason, after a good seal, I cook it slowly until the center is at the point that we call middle ground, which is when it is still pink and juicy; In this way, as I cut and taste it, I explore various textures and at the same time flavors that change with cooking.

We must know that the juices that come from the meat are not blood, as many people think; what happens is that the juices of the beef are red, and this confuses many people into thinking that the meat still has blood.

A good cut to practice terms is the fine loin, although it is lean. If we seal it well and leave it medium term, and even a little more, we will have a soft meat. Therefore, today’s recipe is:

Fine loin in its juices, wine, creamed spinach with almonds

• 1 clean center of thin loin
• 1 pearl onion
• ½ leek onion
• ½ carrot
• 4 garlic cloves
• Sunflower oil
• 1 cup of white wine
• ½ cup brandy
• 1 sprig of rosemary and thyme
• 1 cup evaporated milk
• ½ cup of heavy cream
• 1 tablespoon butter
• 1 lemon

For the spinach:

• 1 kilo of spinach
• ½ cup of peeled and toasted almonds
• 1 tablespoon butter
• Salt, pepper, nutmeg

For the loin:

1. Sear the loin in a pan with oil until golden on all sides. Remove it and let it rest.
2. In the same pan, add the leeks, onion, carrot and minced garlic; Sauté them until they take on some color.
3. Add the loin again and add the brandy; then, the wine, and leave a boil. Season with salt and add the evaporated milk and cream. Bake in the oven for approximately 15 minutes at 180 degrees.
4. Remove the loin, strain the sauce, blend it and add it back to the pan. Mix it with the butter without letting it boil. Season with the juice of one lemon, season with salt and pepper and add the loin again.

For the spinach:

1. Clean the spinach and blanch it for 10 seconds in a pot with plenty of water and salt. Drain them well.
2. In a pan with butter, sauté the almonds and add the spinach. Sauté over high heat for one minute. Season with salt, pepper and nutmeg.