Imagination is a unique gift of human beings that we like to put to the test in every service, not only because we will dress the tables and chairs with the most suitable tablecloths and covers for the occasion, and decorate every corner with the ideal light and flower, but because Alfonso Catering puts all its care into making the glasses and plates shine almost as much as the hosts of that dream party.
A team of professional waiters will attend to each guest, ensuring that each dish arrives at the table at the right time, regardless of the number of diners, with the harmony of a ballet trained exclusively to make you enjoy.
Meat is essential on a summer menu, especially when seasoned with Mediterranean flavors and accompanied by vegetables that delight the palate. Born from the imagination and hands of César, head chef of the magical kitchens at Alfonso Catering, today we share this recipe for one of our star dishes.
Ingredients for 4 people (we will need one kilo of beef loin in this case):
- Sal Island
- Pepper
- Olive oil
- Peas (about 70 grams per person)
- 2 new onions
- 30 grams of spearmint
Preparation:
Trim the beef tenderloin of fat and sear it over high heat, turning it on both sides until golden brown. Preheat the oven before adding the tenderloin, which will cook for 8 minutes at 160 degrees Celsius (325 degrees Fahrenheit). Meanwhile, cook the peas in plenty of salted water and gently sauté the julienned spring onion in olive oil. Add the peas, sauté briefly, and then add the mint.
We'll serve this wonderful dish with a raspberry mayonnaise sauce that will delight everyone. Simply whisk together mayonnaise, raspberry puree, and Dijon mustard.
Et voilà… A one-pot meal.