BEER LUST 06

TO SHARE

Author: Cervezas Ambar

FONDUE DE QUESO CON AMBAR ESPECIAL Y TACOS DE SOLOMILLO

INGREDIENTS:

400 g. of beef sirloin

1 bottle of Ambar Especial

200 g. of Gruyère cheese

200 g. of Comté cheese

200 g. of cured Manchego cheese

500 g. of whole mushrooms

Truffle (what you can find and

what you can allow yourself; canned truffles can also be used)

1 clove of garlic

50 g. of cornflour

1 lemon

Salt and pepper

 

PREPARATION:

Grate all the cheeses in a bowl, mix the cornflour and save for the fondue.

Cut the sirloin into 2x2 cm cubes and save.

Cut the stem off the mushrooms, wash the caps and save.

Rub the bottom and sides of the fondue pot with the raw garlic. Light the fire, pour a bottle of Ambar Especial and wait until it has been reduced by half.

Add the cheeses, reduce the heat and slowly mix until all the cheeses blend with each other.
Heat a frying pan and sauté the mushrooms with a bit of oil until they are brown. Remove. In the same frying pan, sauté the sirloin cubes at a high temperature with salt and pepper for 10-12 minutes, add the mushrooms, sauté and save.

Keep the fondue hot, add the truffle and a few drops of lemon.

42 days and 11 hours for a few minutes of enjoyment. 42 days and 11 hours for that first sip of beer

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