DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 60 MIN SERVINGS: 4 COST: MEDIUM
1 PORK FILET
4 LARGE ONIONS, SLICED
5 TBLSPOONS EXTRA VERGIN OLIVE OIL
2 TBLSPOONS UNSALTED BUTTER
2 CUPS (1/2 LITER) BROTH (CHIKEN OR BEEF)
FLOUR, AS MUCH NEEDED
SALT AND PEPPER TO TASTE
RECIPE
SALT, PEPPER AND FLOUR THE FILET
PLACE A MEDIUM FRY PAN OVER HIGH HEAT WITH OLIVE OIL AND BUTTER. MELT THE BUTTER.
ADD THE FILET AND LET IT BROWN ON ALL ITS SIDES
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
ADD THE BROTH AND COOK, SLIGHTLY COVERED. STIRR OCCASIONALLY AND TURN THE FILET.
COOK UNTIL THE BROTH IS COMPLETELY REDUCED
SLICE THE FILET AND SERVE HOT WITH THE ONIONS AND ITALIAN BREAD