| 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 |
T |
Darkest richest vintage |
|
|
sherry vinegar |
| 4 |
oz |
Unsalted butter |
| 4 |
T |
Clear honey |
| 6 |
T |
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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