Tuesday 24 March 2015

Sliced fillet of beef with sweet-and-sour onions

5 minutes to prepare Serves 4



Howls of skepticism will probably arise from the lips of most rigorous chefs, but, trust me, delicious fillet beef can be made by everyone. 

Meat is a tricky food to get right,  as its preparation is a precise and time sensitive process that could easily turn into a tough, leathery disaster. But this recipe will explain how to prepare juicy sliced beef on a grill-pan in just 10 minutes. This method is surprisingly reliable as long as you properly follow each step. 

I love combining the masculine taste of beef with thyme and sweet-and-sour onions, as described in the following. However, feel free to try new arrangements, with no hesitation: curiosity is  the engine for improvement! 


Here are ingredients for the 4-serving recipe:


800 g beef sirloin or entrecote 
400 g red onions
8 sprigs of thyme
30 ml balsamic vinegar
10 g sugar
EVO oil
black salt

Be careful to extract the meat from the refrigerator at least an hour before cooking, so that it's at room temperature 
  1. Peel red onions. Cut them into 4 pieces and then into thin segments
  2. Take a pan and heat 1 tablespoon of olive oil; when it is hot, add the slices of red onion and let them stew over low heat. When red onions begin to soften, add the balsamic vinegar and sugar. Add a pinch of salt and let onions to simmer until they reach a soft (but not overdone!) texture
  3. Place the meat on a cutting board and eliminate the layer of fat on its edges with a sharp knife.
  4. Put the meat in a terrine and pour 2 tablespoons of EVO oil; use your hands to grease well the flesh. Sprinkle the meat with black salt and with thyme leaves. 
  5. Transfer again to the flesh the cutting board and divide it in 2, then divide in half each piece until you obtain 4 steaks
  6. Heat a non-stick grill pan very well and, when it is very hot, place steaks on it. If you like the inside to remain rosy and not dry, cook them for 4-5 minutes at most. Do not prick the meat while cooking to avoid its liquids to escape. 
  7. Once cooked, transfer steaks on a cutting board and cut them into thin slices. Place a layer of sweet-and-sour onions on a serving plate and lay down steak pieces on it. Garnish with more black salt and thyme leaves and serve immediately! 

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

Timing is key. Be patient, be careful, and everything will turn out juicy and soft!

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