Mon, 5 December 2016
Ingredients
2 strip loin steaks
2 onions
2 cloves of garlic
Sea salt and cracked black pepper
1 shallot diced
200mls of beef stock
200mls of cream
2 read rolls/ ciabatta / sourdough
2 sprigs of thyme
2 Tbsps of honey
4 tbsp of good quality balsamic vinegar
Method
Start off with the caramelised onion. Peel and cut them into 1-2 cm rounds. Place them into a wide saucepan with the balsamic and honey and allow cook on a medium high heat until caramelised turning halfway through.
For the steak bring it to room temperature. Season on both sides with salt and pepper and on a smoking hot pan with some oil seal it on both sides for 2-3 minutes each side. Turn down the heat and cook it your liking.
Allow to rest for 2 mins.
While the steak is resting make the pepper sauce. Sweat the diced shallot and garlic in some oil. Add in the thyme and beef stock. Reduce by half on a high heat. Now add the cream and cracked black pepper and stir on a medium heat until thickened. Toast your bread of choice and serve it all up with a garnish of rocket if you like.
