INGREDIENTS

INSTRUCTIONS

Sweat the Spanish onions in the butter for about 40 minutes until
browned and soft. Add a dash of red wine vinegar, some red wine, a
drop of cassis to sweeten things up a little and some ordinary meat
stock. Cook down until the liquid has almost disappeared. Remove from
the heat and set aside.  Sauce: Add milk and stock to a pan and bring
to the boil. Put 1oz  butter into another pan with the shallots, thyme
and garlic and sweat  gently for about 2 minutes. Add 6floz red wine
and 1tsp red wine  vinegar with 6floz lamb stock. Allow to reduce.
Season the fillets with salt and pepper and place in a hot pan. The
steaks should be put on fairly early due to their thickness.  Add the
polenta to the stock and stir until it becomes thick. Turn the  steaks.
Add the gorgonzola to the polenta mix and stir until it has  melted.
Take a nice portion of the polenta and place it on a dish. Take the
steak and place it on top adding the onion jam to it, finally, work
the sauce over the top of the steak.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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