Loin with coffee

Give the Minerva touch to this preparation!

Acknowledgment Chef: Amparito Montenegro


  • 300 g skirt loin
  • 1 medium pearl onion
  • 1 clove garlic
  • Salt
  • 1 pinch of black pepper powder
  • ¼ cup heavy cream
  • ½ cup of roasted and ground Minerva Reserva coffee
  • 3 tablespoons cognac
  • ½ tablespoon brown sugar
  • 1 tablespoon unsalted butter


  1. Cut the pearl onion into feathers, place a frying pan on the fire and when it is hot add ½ tablespoon of butter.
  2. Fry ¼ tablespoon of brown sugar until golden brown, remove from heat and set aside.
  3. Cut the meat into large cubes and marinate with garlic and pepper.
  4. Brown the meat with the rest of the butter, add coffee, the cream, season with salt, pepper and brown sugar, this ingredient will balance the bitterness of the coffee.
  5. Finally, add the brandy, turn off the heat and serve.
  6. Heat the reserved onions and serve over the meat.

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