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.
Wholesalers
Sirloin Fillets Grilled on a Skewer
