Moorish fillet steak with sweet and sour onions

1 servings

Ingredients

Quantity Ingredient
4 8 oz fillet steaks; trimmed
14 ounces Spanish onions; sliced coarsely
2 tablespoons Darkest richest vintage sherry vinegar
4 ounces Unsalted butter
4 tablespoons Clear honey
6 tablespoons Meat/wine stock
1 Sprig mint; chopped finely

Directions

Saute the onions for 10 minutes in half the butter until brown. Add 1tbsp of the vinegar and stir and reserve.

Next, brown the steaks in the remaining butter (don't burn the butter). Add the remaining sherry vinegar to deglaze and then add the honey and reserved onions. Adjust sweet/sourness as necessary.

On a warm plate arrange the steaks (rare), cut up into slices on top of the onions. Sprinkle with mint.

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Carlton Food Network

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