List of Ingredients
- 3 C. of port wine
- 11 OZ. of beef tenderloin
- balsamic vinegar
- sugar
- 8 spring onions
- Extravirgin olive oil
- Salt
- Pepper
Method
Use only the green part of 3 spring onions and chop them. Place the port, sugar, balsamic vinegar and chopped onion greens into a saucepan. Let it simmer until you obtain a glaze, which will take about 1 hour.
Peel the white part of the onions, removing the green part, the first layer and the roots, but leaving the bulbs whole so they don't open while cooking. Cut them in half lengthwise, toss them with a little oil, a pinch of salt and pepper and brown them flat-side down in a hot frying pan for 5 minutes. Wet them with 1 cup of water, cover and cook for other 5-6 minutes so they soften.
Dice the beef into one inch cubes and quickly brown them for 2-3 minutes in a pan with a little bit of oil, cooking them only on 2 opposite sides and leaving a visible part pink. Filter the port glaze and put some on each dish, placing the diced beef on top along with the onions. Garnish as you like with celery leaves.