1 jar sweet onions with extra special serrano peppers
1 beef shank center cut
1 cup balsamic vinegar
3 tablespoons unsalted butter
1 tablespoon vegetable oil
1 tablespoon ground black pepper
1 tablespoon Extra Special® Smoked Fleur de Sel
Preparation
1h
0 mins
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Rub the filet with salt and pepper, place it in a plastic bag, add the balsamic vinegar, and seal the bag, let it rest for at least 4 hours.
Heat butter and oil in a thick skillet, take the filet out of the bag and place it in the skillet without the balsamic vinegar to seal it very well on all sides, this procedure will take about 5 minutes, remove it and place it in a baking dish to put it in the preheated oven at 240 ºC for 20 minutes without covering.
Let it rest for 20 more minutes outside the oven, place the extra special sweet onion and serrano chili sauce in a water bath and serve with the meat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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