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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
  • salt
  • pepper
Main Courses
  1. 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.
  2. 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.
  3. Serve the escalopes with the borrettane onions and a mashed potato quenelle.
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