Ingredients:
1 tenderloin medallion
1 ½ cups Merlot red wine
2 garlic cloves, minced
1 onion, chopped
1 jalapeno pepper, chopped
1 piece of dark chocolate, chopped
2 tbsp olive oil
Salt and pepper
Preparing:
Fry the onion, jalapeno pepper and garlic in olive oil for 5 minutes.
Add wine and let reduce over medium heat for 3 minutes.
Add chocolate and mix well, keeping the fire very low.
Season the medallion with salt and pepper.
Cook tenderloin medallion on both sides, in another pan, with olive oil.
Serve the tenderloin medallion and bathe with chocolate sauce.
Ingredients:
250 g heavy cream
200 g fettuccine pasta
150 g shrimp
2 slices of eggplant
2 slices of zucchini
½ onion, chopped
½ red pepper, chopped
1 envelope of seafood broth
1tsp salt
Pepper
Preparing:
Cook the pasta according to directions and set aside.
Roast vegetables in a skillet over high heat.
Remove from heat and cut into strips.
Sauté the shrimps and vegetables for, in the same skillet, about 30 seconds.
Add cream and seafood broth.
Season it with salt and pepper.
Incorporate the pasta into the sauce.
Cook for 2 more minutes and serve.
Ingredients:
200 g fresh mozzarella cheese, diced
1 American lettuce, chopped
1 red apple, diced
2 slices bread, diced
2 garlic cloves, minced
½ red onion, shredded
Vegetable oil and butter
Vinaigrette:
70 g bittersweet chocolate, chopped
4 oz olive oil
2 lemons, their juice
Salt and pepper
Preparing:
Fry the bread cubes with garlic in butter.
Place in the oven to roast well.
Mix all ingredients together.
Vinaigrette:
Melt the chocolate with half the oil, stirring constantly.
Transfer to a cold bowl and mix with remaining ingredients.
Bathe salad with the vinaigrette and serve.
