Cut four fillet steaks and set aside. Brown cut-offs in butter in a saucepan with half an onion and cut into five pieces. Pour in the red wine and cook until wine evaporates. Add a little water and cook for about 45 minutes. Strain through a fine colander and season with salt and pepper. Add the crushed sausage. Set aside.
Bake the potatoes with the skin on, in a 150°C oven for above one hour. Then peel them and mash them with a fork. Add the Parmesan cheese, the parsley, salt and pepper. With two tablespoons shape the mixture into 8 small balls. Brown them thoroughly on all sides in a
non-stick frying pan. Set aside.
Sauté the sliced Porcini mushrooms in a frying pan with a little extra virgin olive oil on a high heat. Add the crushed garlic, the “nipitella” herb, salt and pepper. Set aside.
Grill the fillet steaks on a skewer for 6 minutes on each side, after having sprinkled them with salt and a little oil. The fillets must have been removed from the fridge 20 minutes before grilling.
Serve them on a plate with oregano spikes and a line of extra virgin oil. Cover the fillet steaks with sauce.
Dear Sirs,
My wife and I have a small sirloin and a small fillet every Saturday evening which my wife pan-fries. Both sirloin and fillet are succulent and juicy and very tender, even my blue steaks! The colouring of the meat is far superior to supermarket steak, the taste is excellent.
Wholesalers
Sirloin Fillets Grilled on a Skewer
