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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