Sirloin Fillets Grilled on a Skewer

Sirloin Fillets Grilled on a Skewer

Ingredients (4 Servings)

• 4 Sirloin fillets of 110g each
• Butter
• ½ Onion
• ½ litre Red wine
• Salt and Paper
• 1 50g sausage
• 2 150g potatoes
• 15g Parmesan cheese
• Chopped parsley
• 300g clean Porcini mushrooms
• Extra virgin olive oil
• ½ garlic clove
• 15g nipitella (typical Tuscan local herb)
• Oregano spikes for decoration
• Beef broth

Method

Cut four fillet steaks and set aside. Brown cut-offs in butter in a saucepan with half an onion and cut into five pieces. Pour in the red wine and cook until wine evaporates. Add a little water and cook for about 45 minutes. Strain through a fine colander and season with salt and pepper. Add the crushed sausage. Set aside.

Bake the potatoes with the skin on, in a 150°C oven for above one hour. Then peel them and mash them with a fork. Add the Parmesan cheese, the parsley, salt and pepper. With two tablespoons shape the mixture into 8 small balls. Brown them thoroughly on all sides in a
non-stick frying pan. Set aside.

Sauté the sliced Porcini mushrooms in a frying pan with a little extra virgin olive oil on a high heat. Add the crushed garlic, the “nipitella” herb, salt and pepper. Set aside.

Grill the fillet steaks on a skewer for 6 minutes on each side, after having sprinkled them with salt and a little oil. The fillets must have been removed from the fridge 20 minutes before grilling.

Serve them on a plate with oregano spikes and a line of extra virgin oil. Cover the fillet steaks with sauce.

 

Dish Prepared By Chef:


April 12, 2008