Source: diabete.net; Photos of loins

Presentation

A nutritious recipe, consisting of a second course prepared with beef, thyme, chilli, bay leaf, white wine, onion, butter, bacon, salt, pepper, egg, sour cream, mustard, anchovies, extra virgin olive oil, capers, vinegar, currants, orange, cream

Ingredients

for six people:

Beef loin: 1 kg (2.2 lb / 35.3 oz)

Chopped thyme leaves:  1 tablespoon (≈ 3 g / 0.1 oz)

Chili pepper:  a pinch (≈ ¼ teaspoon / 0.5 g)

Bay leaves:  2 leaves

Mixed herbs:  1 bunch (≈ 30 g / 1 oz)

Dry white wine:  250 ml (8.5 fl oz / 1 cup)

Onion:  1 large (≈ 150 g / 5.3 oz / 1 cup chopped)

Butter: 30 g (1 oz / 2 tablespoons)

Bacon:  70 g (2.5 oz / ≈ 4 slices)

Salt:  to taste (≈ ½ teaspoon)

Black pepper:  to taste (≈ ¼ teaspoon)

For the remoulade sauce

Egg yolks:  2 large (≈ 40 g / 1.4 oz)

Strained roast gravy:  2 tablespoons (≈ 30 ml / 1 fl oz)

Sour cream:  4 tablespoons (≈ 60 g / 2 oz)

Strong mustard:  1 teaspoon (≈ 5 g / 0.18 oz)

Anchovy paste:  1 teaspoon (≈ 5 g / 0.18 oz)

Extra-virgin olive oil:  4 tablespoons (≈ 60 ml / 2 fl oz)

Capers – 2 tablespoons (≈ 20 g / 0.7 oz)

Pickled gherkins:  4 small (≈ 40 g / 1.4 oz)

Mixed herbs : 1 bunch (≈ 15 g / 0.5 oz)

Salt:  to taste (≈ ½ teaspoon)

Black pepper:  to taste (≈ ¼ teaspoon)

For the currant sauce

Currant jelly:  4 tablespoons (≈ 80 g / 2.8 oz)

Orange juice_  2 tablespoons (≈ 30 ml / 1 fl oz)

Chopped orange peel:  peel of 1 medium orange (≈ 2 teaspoons / 2 g)

Cream:  125 g (4.4 oz / ≈ ½ cup)

Salt:  to taste (≈ ¼ teaspoon)

Black pepper:  to taste (≈ ¼ teaspoon)

Method

Wash the beef and dry it with a cloth

Put it in a basin

Season it with salt, pepper, chilli and thyme.

Wash the bouquet of bouillon herbs, chop it and sprinkle the mince over the meat

Add the bay leaves.

Water with white wine and cover the basin

Leave to marinate in the fridge for 12 hours.

Peel the onion and cut it into large cubes

Heat the butter in a pressure cooker and brown the meat, browning the diced onion and the drained chopped vegetables.

Cover the meat with slices of bacon or lard

Add the marinade to the wine in the basin

Close the pressure cooker and let it cook for 25-30 minutes.

When cooked, let the roast rest for a quarter of an hour

Cut it into thin slices

Serve it with sauces.

For the remoulade sauce, whip the egg yolks, roast sauce, crème fraiche, mustard, anchovy paste and oil in the mixer at good speed

Put the chopped capers, cucumbers and cooking herbs on top and season with salt to taste.

For the currant sauce whisk together the gelatine, orange juice and chopped orange peel

Whip the cream not too firm

Stir and season with salt and pepper.

Allergens

Anchovies: fish products included among the allergens in EU Regulation 1169/2011

Wine vinegar: presence of sulphites

Laurel: possible individual allergy

Orange: possible individual intolerance; possible cross-reaction in case of grass pollen allergy

Butter: milk allergens (except in clarified butter) if not clarified

Capers: ability to counteract the symptoms of allergies

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Extra virgin olive oil: unusual allergy; intolerance not described

Cream: presence of lactose and milk proteins

Sour cream or crème fraiche: milk allergens

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Chili pepper: possible cross-reactivity in case of intolerance to spices

Currants: has an anti-allergic action

Mustard: included among the allergens in EU Regulation 1169/2011

Thyme: possible reactivity in case of sensitivity to spices

Egg: included among the allergens in EU Regulation 1169/2011

Wine: presence of sulphites included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

Wine that can also be used in the recipe for children as the alcohol evaporates during cooking but the aroma remains

The ingredients of the dish bring the following benefits:

Anchovies: source of Vitamin E that protects the immune system from harmful fatty acids and has a high content of omega 3 fatty acids, which inhibit platelet aggregation (cardiovascular risk factor). Useful for liver function due to the supply of zinc, selenium and omega 3 and 6 fatty acids

Essential fatty acids, such as omega 3 and 6, have an antidepressant effect and maintain efficient nervous system and memory

Wine vinegar: it is rich in grape polyphenols which make it an antioxidant food capable of strengthening the immune system, fighting the harmful action of free radicals, but also keeping blood sugar levels under control thanks to the presence of acetic acid and reducing blood pressure.

Laurel: leaves and berries have diuretic properties, the leaves are rich in vitamin C favorable to the proper functioning of the immune system, minerals favorable to the production of red blood cells and the functioning of the cardiovascular system

Oranges: provide flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune and cardiovascular systems: also indicated for nephropathic patients; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. They provide folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Butter: source of fat-soluble vitamins (A, D, E and K) favorable to the health of the eyes, mucous membranes, bones, immune system and blood clotting.

Capers: source of antioxidants capable of supporting the immune system, of rutin that strengthens capillaries and inhibits the formation of platelet aggregates, promoting the functionality of the cardiovascular system.

Beef: rich in selenium that supports the immune system. To reduce the presence of potassium, boil the meat in plenty of water which is then eliminated.

Onion: it is rich in selenium which supports the immune system and with the ability to stabilize blood glucose at normal values; it provides quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also indicated for nephropathic patients, it is a good diuretic that prevents kidney stones. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Bacon: source of essential amino acids, mineral salts (potassium, selenium, sodium, calcium and iron), B vitamins, omega 3 fatty acids and choline, thus contributing to the proper functioning of the cardiovascular system, liver and brain.

Cream: source of fat-soluble vitamins (A, D, E and K) favorable to the health of the eyes, mucous membranes, bones, immune system and blood clotting.

Sour cream or crème fraiche: rich in lactic ferments that regulate the intestinal flora and promote the functionality of the immune system. Useful for the functioning of the liver for the supply of probiotics, vitamins, mineral salts and antioxidants

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Chili pepper: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, reduces blood cholesterol indexes and hinders its formation on the arteries. It contains vitamins A, D and E and is very effective in activating the venous and capillary circulation. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Currants: rich in flavonoids, anthocyanins, vitamin C, organic acids, mucilage and mineral salts, the fruit has favorable properties for the cardiovascular system by carrying out vasoprotective actions and the functionality of the immune system. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Mustard: able to strengthen the immune system; also suitable for nephropathic patients

Thymus: has a favorable action on liver function (cholagogue or choleretic) and diuretic due to the action of chlorogenic and caffeic acids

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

White wine: (moderate consumption) counteracts bad cholesterol and raises the levels of good cholesterol, reducing the risk of heart attack and stroke and has a purifying and detoxifying activity favorable to the proper functioning of the liver

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Nausea and vomiting

Not recommended in case of:

• Dysphagia (problems chewing and swallowing)
• Mucositis (inflammation and lesions of the oral cavity)