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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 60 MIN SERVINGS: 4 COST: MEDIUM
1 PORK FILET
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4 LARGE ONIONS, SLICED
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5 TBLSPOONS EXTRA VERGIN OLIVE OIL
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2 TBLSPOONS UNSALTED BUTTER
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2 CUPS (1/2 LITER) BROTH (CHIKEN OR BEEF)
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FLOUR, AS MUCH NEEDED
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SALT AND PEPPER TO TASTE
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RECIPE
SALT, PEPPER AND FLOUR THE FILET
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PLACE A MEDIUM FRY PAN OVER HIGH HEAT WITH OLIVE OIL AND BUTTER. MELT THE BUTTER.
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ADD THE FILET AND LET IT BROWN ON ALL ITS SIDES
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ADD THE ONIONS AND COOK TILL THE ONIONS REDUCE AND BECONE TRANSLUCENT, TURNING THE FILET OCCASIONALLY AND STIRRING. MAKE SURE THAT THE ONIONS DO NOT REMAIN UNDER THE FILET WHEN YOU TURN IT
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ADD THE BROTH AND COOK, SLIGHTLY COVERED. STIRR OCCASIONALLY AND TURN THE FILET.
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COOK UNTIL THE BROTH IS COMPLETELY REDUCED
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SLICE THE FILET AND SERVE HOT WITH THE ONIONS AND ITALIAN BREAD