Tenderloin with Green Sauce and Pea Puree Recipe

Chef Juliana López May proposes a recipe to pair with Malbec, ideal for entertaining our loved ones!

The tannic structure of the Malbec, which attenuates the fatty richness of the meat, is masterfully complemented by the fruity and spicy notes of the wine, which enhance the intensity of the dish. The fresh acidity of the Malbec provides a sublime balance, achieving a perfect harmony between the two elements.

To accompany the recipe of grilled tenderloin with green sauce, we suggest Dominio Malbec. Made with grapes from La Consulta, Uco Valley, this Malbec stands out for its fruity aromas such as plum, floral aromas such as violet and a spicy touch of licorice. On the palate, the typicality of the varietal is presented with black fruit flavors, juicy, fresh and with a balanced acidity.

Here is the recipe that will delight your senses:

Grilled tenderloin with green sauce and pea puree

Ingredients: Serves 8

• 1 clean loin
• Seasonings: rosemary, thyme, oregano, garlic and bay leaves

Green sauce:

• 2 cups mayonnaise
• 50 gr fresh parsley
• 1 cup of mixed lettuce leaves
• ½ cup celery leaves
• 1 small common onion
• 2 units of pickled cucumbers
• 2 tablespoons capers
• Salt and pepper

Pea puree:

• Peas
• Oliva
• Salt and pepper

Procedure:

Clean the meat and tie it with string. Marinate the cut in herbs, garlic, salt and pepper overnight. Cook the loins on the grill or in the pan. It should be juicy in the center. Allow to cool before slicing to preserve juices.

For the green sauce: process all the ingredients except the mayonnaise. Then mix with the mayonnaise, salt and pepper.

For the puree: blanch the peas and process them with olive oil, salt and pepper.

Cut the meat to the desired size and serve with the green sauce on top and a good amount of the pea puree.

Serve with a glass of Dominio Malbec. Find this wine, and the entire Dominio line in our online store.