Medallón con Salsa del Bosque y Puré de Calabaza

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Medallón con Salsa del Bosque y Puré de Calabaza. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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To get started with this recipe, we have to prepare a few components. You can cook Medallón con Salsa del Bosque y Puré de Calabaza using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Medallón con Salsa del Bosque y Puré de Calabaza:

1. Lomo 300 gr
2. 4 fetas Panceta ahumada
3. Tomate 1 Vino tinto 60 cc
4. 50 grs Hongos de pino
5. 2 Ajo (dientes)
6. 150 grs Calabaza
7. 1 Ajo (diente)
8. c/n Aceite
9. c/n Sal
10. c/n Pimienta
11. c/n Tomillo
12. 1 Cdita Aceite de coco

Steps to make to make Medallón con Salsa del Bosque y Puré de Calabaza

1. Cortamos el lomo en cilindros. Limpiamos bien, retirándole la grasa y la membrana aponeurosis.
2. Salpimentamos los medallones y los albardamos con las fetas de panceta, sujetándolas con hilo.
3. En un sartén con aceite sellamos de ambos lados los medallones de carne. Terminamos la cocción en horno a 180° por 30 minutos.
4. En el mismo sartén donde sellamos la carne, salteamos los hongos, hidratados y fileteados, el tomate cortado en concasse y el ajo picado.
5. Desglasar con el vino. Una vez evaporado el alcohol salpimentamos y cocinamos hasta que reduzca.
6. Cortar la calabaza en cubos. La hervimos enagua con sal. Escurrimos bien y pisamos, formando un puré.
7. En un sartén colocamos el puré y el diente de ajo picado. Cocinamos hasta que reduzca un poco el líquido.
8. Agregamos el aceite de coco y tomillo a gusto. Salpimentamos.
9. Servimos los medallones de lomo con la salsa por encima y acompañamos con el puré de calabaza.

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