| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Costa, Del, Nosh |
1 |
servings |
INGREDIENTS
| 4 |
|
8 oz fillet steaks; trimmed |
| 14 |
oz |
Spanish onions; sliced coarsely |
| 2 |
tb |
Darkest richest vintage sherry vinegar |
| 4 |
oz |
Unsalted butter |
| 4 |
tb |
Clear honey |
| 6 |
tb |
Meat/wine stock |
| 1 |
|
Sprig mint; chopped finely |
INSTRUCTIONS
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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