- 1-3/4 lb Beef tenderloin, (4 7oz steaks )
- 2 Onions.
- ½ lb Mushrooms.
- ¼ Cup butter.
- Mild olive oil, 0.4°.
- ¾ Cup half and half.
- Marine salt.
- Black pepper.
- 2 Tablespoons brown sugar
- 1 Tablespoon balsamic vinegar.
Chop onions in fine Julianne, wash mushrooms, removing any pieces of dirt, and chop into thin slices.
In a Magefesa Wok, melt butter over low heat together with a little olive oil, so it doesn’t get burnt.
Add onions and sugar and cook slightly for a few minutes. When it starts to take on some color, add the laminated mushrooms and sauté over medium heat.
Pour balsamic vinegar and let reduce for a few minutes.
Pour half and half and cook until sauce achieves the desired thickness. Season with salt and black pepper to taste.
Sear the steaks on both sides in a bit of olive oil, using a Magefesa grill pan. Cook until your desired point of doneness. Remove from pan and season with marine salt.
Place steaks in hot clay dishes along with the onion and mushroom sauce. Serve with French fries or boiled potatoes.
This recipe is a version of the popular ’Bistec a lo Pobre’ (Poor’s man steak), served with caramelized onion, fried eggs and potatoes.