Sliced fillet of argentine beef with acacia honey-glazed borrettane onions, raisins and mashed potatoes in drops
4 argentine cube roll 200 each
400 g Orogel Borettana onions
400 g Orogel mashed potatoes in drops
30 g acacia honey
30 g raisins
20 g pine kernel
extra virgin olive oil
Put the frozen onions with a little olive oil n a non-stick pan, season with salt and pepper, add raisins and cook for a few minutes. At the end of cooking time add honey, pine kernels and keep it warm.
In a saucepan melt the mashed potato drops and keep it warm. In a pan over high heat cook the beef cube rolls for 2 minutes on each side, so that it remains pinkish. Season with salt and pepper.
Serve the escalopes with the borrettane onions and a mashed potato quenelle.