Sirloin steak in a sauce of Pedro Ximénez
Two unique ingredients to get a simple dish with very little and in very few steps.
This recipe does not have to be anything expensive, you can use pork fillet which combines perfectly with the sweetness of the wine Pedro Ximénez. If you have the chance, try it before you cook it for yourselves to see how flavors can combine well.
As you will see below, there are very few steps of this recipe you can even do it in your own way, adding more ingredients, but if you do it as it is, you will be amazed at how easy and how delicious it is.
Index of the article
- 1 Ingredients:
- 2 Preparation:
- 3 More recipes:
- 6-8 medallions of sirloin
- Two cups of wine Pedro Ximenez
- A large onion
- A cup of water
- Ground black pepper
- A pinch of cornstarch
- Olive oil
First, cut the onion in julienne (thin strips) and put a frying pan with a little oil to pocharla until transparent.
Salt & pepper the tenderloins and place a frying pan with a little oil, when hot, put to golden brown on both sides. Put them on a plate and reserve.
In this same pan, pour the wine Pedro Ximénez with the cornstarch dissolved in the water. Stir it a little so that the wine takes the grasilla that has left the sirloin, let it reduce a bit and add the onion browned.
After a few minutes, when you see that it acquires the thickness you want, put in the skillet the tenderloin medallions to that end made within and to serve.
- Fillet steak in brandy sauce
- Salad of spinach and mushrooms