Fillet steak with croute of caramel onions

Fillet steak with croute of caramel onions

Ingredients (4 Servings)

Beef

• 880g Argentine fillet steak

Croute

• 2 onions
• 300g fresh bread crumbs
• 20g chopped rosemary
• 20g chopped thyme
• 50g chopped parsley
• 100g grated cheese
• 20g peeled and toasted
• sunflower seeds
• 20g peeled and toasted
• pumpkin seeds
• Salt and pepper
• Extra virgin olive oil

Potato risotto

• ½ chopped onion
• 250g medium-sized potatoes
• 50ml white wine
• 500ml milk
• 100g Mascarpone cheese
• 100g grated Parmesan cheese
• Extra virgin olive oil

Method

Cut the steaks, brown in a frying pan and season with salt and pepper. For the croute: Cut the onions and cook in olive oil until brown and caramelised.

Prepare the bread crumbs and dry in the oven. Mix the onions with the bread crumbs, the chopped herbs, the grated cheese, the seeds, the olive oil and the salt and pepper. Place the steaks in a baking tray and cover with the croute. Finish cooking in the oven at 220ºC for 7 minutes. Leave to rest for 3 minutes and the wrap in silver foil.

Cook the chopped onion in olive oil. Add the finely chopped potatoes. Simmer in white wine until it evaporates completely. Then add the milk until it covers the potatoes. Keep pouring on milk as it soaks in. Once the potatoes are cooked add the Mascarpone and the grated Parmesan cheese.

For presentation of the dish we recommend placing the risotto beside the steak and decorating the plate with finally chopped herbs.

 

 

Dish Prepared By Chef:


April 12, 2008