INGREDIENTS (serves 4 peoples)

• Beef Sirloin steak 600 g.
• Oporto wine 750 cl
• Beef broth 125 cl., butter 50 g.
• Fine salt, sea salt flakes, pepper
• Pearl Onions & Roquefort Sauce Valle del Orce

PREPARATION

The Oporto reduction: in a saucepan pour the Oporto wine and place it over the heat, cook down to reduce it to half of its volume. At this point, add the beef broth. Cook down until obtaining a thick, but not caramelized texture.
Taste the blend and add some brown sugar, if needed. While hot, add some butter.

Cut the steak into approx. 2,5 cm cubes, and season with salt and pepper. Grill the cubes on three sides, turning once, until browned outside and just pink inside.

Use a silicone brush and paint a wide strip with the Porto reduction. Line up the diced steak on the painted strip, salt with sea salt and serve topped with the Pearl Onions & Roquefort Cheese Valle del Orce.