Preparation

Few dishes are so simple and at the same time as exquisite as the one we propose today. With this dish of tenderloin to the Roquefort, you will pleasantly surprise yours. Try it!

 The turkey is one of the foods that does not contain sugar. Among its nutritional properties is the presence of iron, calcium, potassium, iodine, zinc, sodium, magnesium and phosphorus and vitamins A, B3, B7, B9, B12 and K. It is accompanied with roquefort sauce that besides giving juiciness to the dish It provides the counterpoint of flavor. The drawback is that it is made with fatty and caloric foods, so its consumption should be moderate, very restrained. Roquefort sauce combines very fatty foods, with a lot of cholesterol, salt and calories such as cream and cheese that gives name to the sauce, making it a sauce not suitable for all audiences.

Elaboration:

 We put a pan with Betis oil to heat, when the oil is at temperature we season the turkey sirloin and brown it well on both sides, until it is golden on the outside, and rosy and juicy on the inside, it will be enough with about 2 or 3 minutes . When the meat is at its point add the cognac, and flamed, until the flame goes out and the alcohol evaporates. We remove the sirloin and reserve hot in a dish. It is very important to turn off the extractor hood before flaming.

 In the same pan, add the cream and cook over medium heat. When it is hot, add the chopped cheese, stir and let the cheese melt, add the chopped nuts and mix well.

 Cut the sirloin into escalopes of about 2 cm and serve them in a dish, sprinkling them with the hot roquefort sauce and sprinkling a pinch of pepper.

 We can accompany this dish with mashed potatoes without condiments, so that all the protagonism is in the sauce.

 If you want to reduce the fat of this dish even more, you can change the cream for evaporated milk and you will have a lighter plate.

Note: the amounts indicated are for 2 people, preparation 20 min., Cooking 10 min.