Sirloin and mushroom skewers with Cabrales recipe
Ingredients to make Cabrales sirloin and mushroom skewers:
- 12 medallions of pork tenderloin of 1.5 cm. thick
- 12 mushrooms
- 12 strips of bacon
- 250 cl. of liquid cream
- 100 grams of Cabrales cheese or gamonedo or picón
- 1 dash of brandy
- 1 teaspoon of flour
- Oil
- Salt
- Pepper
- 4 brochette skewers (these are not eaten)
How to make Cabrales Sirloin and Mushroom Skewers:
We put a strip of bacon around each sirloin medallion. Put a medallion and a mushroom on the skewers alternately (3 medallions and 3 mushrooms per skewer).
We put them in a bowl with oil. Season with salt and pepper and roast at 200º C in the oven for 10-15 minutes.
Break up the cheese with the help of a fork. We dissolve the flour with the cream and beat a little so that there are no lumps and we bind it very well with the cheese.
We add the brandy. Put in a saucepan or frying pan and heat until it starts to boil. We serve the skewers accompanied by the sauce.
