Ingredients:
4 medallions of beef tenderloin
3 ripe pears, thinly sliced
½ t Malbec wine 
1 carrot, diced
1 clove garlic, minced
½ onion, cut into strips
2 tbsp balsamic vinegar
2 tbsp butter
1 tsp honey
1 tsp olive oil
Salt and pepper
Preparing:
Preheat oven to 180ºC (350ºF).
Fry the onion, garlic and carrot in olive oil for 5 minutes. .
Transfer to a bowl and reserve.
Brown spiced medallions in the same skillet on both sides.
Bake medallions for 10 minutes.
Return vegetables to skillet and add Malbec wine.
Add the balsamic vinegar, honey and butter when the wine has been reduced to a third par, and whisk well.
Add pears and wait about 3 minutes.
Strain the sauce, add salt and pepper and reserve the pears.
Serve the medallions, bathe with the sauce and accompanied by pears.
Ingredients:
4 cups arugula
½ cup crumbled goat cheese
½ cup olive oil
¼ cup chopped walnuts, toasted in the oven
¼ cup pine nuts, toasted in the oven
¼ cup white vinegar
2 green apples, peeled
4 tbsp balsamic vinegar
Salt and pepper
Preparing:
Cut apples into wedges.
Put in a pot to reduce the balsamic vinegar.
Add the apples for a few minutes and let cool.
Make dressing with oil, white vinegar salt and pepper.
Mix the cheese with arugula, walnuts, pine nuts and apple in a bowl.
Drizzle with the dressing and serve.
Ingredients:
4 racks of lamb, each with 4 rib chops
3 tbsp finely chopped fresh rosemary
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 small onion chopped
Salt and pepper
Preparing:
Marinate the racks of lamb with the olive oil, balsamic vinegar, lemon juice, rosmary,onion, salt and pepper.
Cover with plastic wrap and refrigerate for 1 hour.
Preheat the grill.
Drain the racks, reserving the marinade.
Cook for 10 minutes on each side, brushing frecuently with the marinade.
