| |
Spanish GP
Tapas
(Chorizo, patatas fritas,
tomatoes,
calamares whatever really) is my preferred meal here with
a decent Rioja
However for those of you who want a dish of worth
Solomillo al Agridulce de Cebolla(Fillet Steak on a Bed
of Sweet and Sour Onions)
The meat is really beautiful: browned on the outside but
rare and succulent on the inside. Serves four
INGREDIENTS
400g (14 oz) Spanish onions, peeled and cut into julienne
strips
100g (4 oz) butter
2 tablespoons sherry vinegar
800g (1 lb 12 oz) fillet steak, cut into 4
Salt and freshly ground black pepper
4 tablespoons honey
Mint leaves for decoration
METHOD
Pre-heat the oven to gas mark 4, 180 deg C (350 deg F).
Place the onions in a roasting tin with a little butter
and bake in the oven for 15 minutes. Stir in 1 tablespoon
of sherry vinegar and bake for a further 10 to 15 minutes
until the onions are almost transparent.
Meanwhile, melt the remaining butter in a large pan,
season the meat with salt and freshly ground black pepper
and lightly fry the meat until browned, being careful not
to allow the butter to burn. Drain off some of the fat and
pour in the rest of the sherry vinegar, stirring to
deglaze the pan. Add the honey and boil to reduce the
sauce slightly, then add the stock and boil until the
sauce has reduced to the consistency you prefer, turning
the meat occasionally. Check and adjust the seasoning if
necessary, and add a little more honey or sherry vinegar
if the sauce is too sweet or too sour. Arrange the onions
on a warmed serving plate, set the meat on top and cover
with the sauce. Decorate with mint and serve immediately.
Accompany with thickly sliced, white, toasted bread that
is served with peeled cloves of garlic and olive oil (you
simply rub the garlic across the bread and drizzle with
oil) This can be served as a starter if you prefer
By Phil Hitchings
- the Grand Prix Gourmet
The
Grand Prix Gourmet Gallery
Back to
the Grand Prix Gourmet
Contact the Grand Prix Gourmet |
|
|
"...and
he's lost both right front tyres"
Murray Walker
|
