Tenderloin with Pedro Ximenez sauce (Solomillo con salsa al Pedro Ximenez)

1 beef tenderloin or pork 
1 onion 
Kosher salt and pepper 
1 tbsp of sultanas
Pedro Ximenez Sauce







Spread the tenderloin in olive oil and season. Cook lightly in a frying pan over medium heat, only until it is crispy from outside. (5 - 10 minutes) 

In the same pan (with the meat juice), cook the onion cut into wedges and cook for 2-3 minutes. 

Place the onion with the juice on a oven dish. Add the sultanas. Place the tenderloin on top. Bake for about 15 minutes at 220 º C (until cooked. The time depends on the oven)

Toro Bravo (Brave bull)

300 gr of bull or beef
3 onions
4 carrots
1 red pepper
2 ripe tomatoes
1 bay leaf
3 cloves of garlic
black pepper
nutmeg
1 liter of white wine
10 - 12 apples

Place in a saucepan cubed beef with a bit of olive oil and fry 2 minutes. Onions, carrots and tomatoes will go entire. Add also chopped red pepper in little peaces, a bay leaf, peeled and chopped garlic, white wine, a little bit of black pepper and nutmeg. Let cook in a low heat for 1 - 2 hours. Add some water if need it. 

After that time place the carrots, onions and tomatoes in a mixer and grind all. Add the mixture to the saucepan with the other ingredients. Keep cooking for 30 min. Once it is ready, is convenient to break the beef cubes in order to make an homogeneous sauce. 

Veal Cheeks txakoli wine

Three veal cheek (1 kg. Approx)

2 potatoes

1 apple

1 spring onion & 1 onion

3 shallots

4 cloves of garlic

flour 

1 tablespoon fine corn flour

extra virgin olive oil

salt & peppercorns

1 bay leaf

parsley 

2 glasses of txakoli or white wine 

Remove the skin of the veal cheeks, roll them in flour, salt and pepper. Fry it in a pan with olive oil. Put aside.

For the sauce, chop the onion, shallots and garlic in big pieces. Place all in a pot or pressure cooker and fry lightly. When golden brown, add the cheeks, some peppercorns, bay leaf and txakoli. Boil to evaporate the alcohol, cover with water, season, place the lid and cook for about 40 minutes from the moment it start off steam. 

Guiso de Rabo de Toro (Bull tail Stew)

1 bull tail (or oxtail)

3 or 4 onions

2 carrots

1 head of garlic

1 cube beef bouillon

1 teaspoon paprika

3 bay leaves

1 glass of red or white wine

cinnamon, nutmeg

6 cloves, peppercorns and salt

Virgin olive oil

4 medium potatoes

Fry the chopped bull tail in a pot with olive oil.
When browned, add the paprika and stir a few seconds (be careful not to burn).
Then add the garlic cloves, finely chopped onions, carrots cut into discs, bay leaf, wine, cinnamon, a little bit of nutmeg, cloves, pepper and crumbled bouillon tablet. Add water to cover the ingredients reach. Let cook for an hour and a half.

Ternera en salsa (Beef Sauce)

1 kg of beef diced
1 kg of fresh or frozen peas
2 onions
4 ripe tomatoes
3 carrots
salt and ground black pepper
nutmeg
virgin olive oil
1 tablespoon flour
half liter of white wine (option)




Put a clay pot on the fire with a good splash of olive oil and fry the beef peppered previously.