Sirloin Steaks with Stewed Onion and Sweet Mustard

Filetes de Solomillo con Cebolla Estofada y Mostaza Dulce

A modern dish in which sirloin medallions are coated with a light crust of mustard flavored with caramelized brown sugar and accompanied by a garnish of onion also stewed in brown sugar and mustard.

Servings: 4

Prep Time: 20 min. [PT20M]

Cook Time: 40 min. [PT40M]


4 medallions of sirloin weighing 7 oz each
2 fl oz oil
1/4 cup mustard
1/4 cup brown sugar
4 fl oz concentrated meat stock
Lemon juice
2 onions
1.5 oz brown sugar
5 tsp butter
2 tbsp vinegar
5 tsp mustard
Parsley, salt


Garnish: Thinly slice the onions and place in a microwave-proof container with the brown sugar, butter, mustard, vinegar, parsley, and salt. Cover and place in the microwave on high for 7 minutes. Transfer to a frying pan and boil off any excess liquid. Keep warm. Before cutting the sirloin into medallions, tie string around it at 2 inch intervals to shape the meat, then cut between the ties. Heat the oil in an iron frying pan. When very hot, fry the meat -- 3 minutes on one side and 2 on the other. Set aside and dissolve any pan juices in the meat stock, lemon juice, and mustard. Pour the sauce into a hot dish and add the sirloin steaks. Brush the top of the steaks with a good layer of mustard, sprinkle with brown sugar, and brown with a chef's torch or heated iron cooking tool until caramelized. Serve with the stewed onions.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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