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Ingredients
- 2 x 6 ounce fillet steaks
- 2 x Spanish onions
- 1 tsp Cassis Red wine vinegar Red wine
- 2 ounce Butter
- 1 x 375 gram pac polenta
- 750 ml Chicken stock
- 750 ml Lowfat milk
- 1 ounce Butter
- 1 x Clove garlic, minced
- 2 x Shallots, minced
- 1 sprg thyme
- 6 ounce Gorgonzola
- 6 fl ounce Lamb stock
- 2 x Shallots Some sweated garlic
Directions
- Sweat the Spanish onions in the butter for about 40 min till browned and soft. Add in a dash of red wine vinegar, some red wine, a drop of cassis to sweeten things up a little and some ordinary meat stock. Cook down till the liquid has almost disappeared. Remove from the heat and set aside.
- Sauce: Add in lowfat milk and stock to a pan and bring to the boil. Put 1oz butter into another pan with the shallots, thyme and garlic and sweat gently for about 2 min. Add in 6floz red wine and 1tsp red wine vinegar with 6floz lamb stock. Allow to reduce.
- Season the fillets with salt and pepper and place in a warm pan. The steaks should be put on fairly early due to their thickness.
- Add in the polenta to the stock and stir till it becomes thick. Turn the steaks. Add in the gorgonzola to the polenta mix and stir till it has melted.
- Take a nice portion of the polenta and place it on a dish. Take the steak and place it on top adding the onion jam to it, finally, work the sauce over the top of the steak.
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