Sirloin steak with Pedro Ximenez

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Sirloin steak with Pedro Ximenez
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Sirloin steak with Pedro Ximenez

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: SpanishDifficulty: Easy
Rations

4

rations
Preparation time

40

minutes
Cooking time

30

minutes
Calories

558,3

kcal/ration
Total time

1

hour 

10

minutes

The solomillo al Pedro Ximénez es a classic that cannot be missing in our recipe book. This recipe was taught to me by my cousin Geli and since then we have made it several times at home. The carne is supertender and caramelized and the whole thing with the poached onion, it's delicious 😋 From the moment you start cutting the potatoes to the last bite of the succulent sirloin, every step of this recipe is an opportunity to dance to the rhythm of the aromas that will fill your kitchen.

The vino Pedro Ximénez comes from uva Pedro Ximénez which gives it that dulce touch it has. I love to use the >Málaga Virgen because I also use it to make the French dessert based on soft cheeses, jams and dried fruits. It is a very versátil wine that you can incorporate to other foods and give them a toque. agridulce 🤗

Para cortar la cebolla, in this case I used the > juliana technique where you cut the vegetable into thin slices. In the case of onions, it is very simple to make because you only have to follow the veins of the vegetable. Once you have it cut, it only remains to crumble each piece of onion with your hands. The magic of this dish lies not only in the combination of ingredients, but also in the act of cooking it: it is a meeting between patience, when poaching the onions until they reach their perfect sweetness, and passion, when caramelizing the sirloin in a dance of fire and flavor. And what better way to enjoy this process than with a playlist that evokes the same feelings of warmth and pleasure.

Prepare yourself for a culinary experience that will not only delight your palate, but also your soul. Cooking Pedro Ximenez sirloin steak is to venture into a gastronomic journey where each ingredient plays its role in harmony.

So, put on your apron, play your favorite music and let yourself be carried away by this feast of sensations. Would you like to try a different recipe? 😍👇

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 2 large potatoes

  • 2 small potatoes

  • 1 red onion

  • 2 white onions

  • 1 pork tenderloin

  • 1 bay leaf

  • 2 c.c. extra virgin olive oil

  • 250 ml sweet wine Pedro Ximénez

  • 1 c.c. salt

  • 1 c.c. ground pepper

Pasos

  • Potato Cooking:
  • Fill a pot with 500 ml of water, add a pinch of salt and a bay leaf. Place the pot over high heat until the water begins to boil.
  • Meanwhile, peel the potatoes and cut them into cubes of about 2 cm (brunoise) to speed up cooking. Add the potato cubes to the boiling water and cover the pot with its lid. Let them cook until they are completely soft, checking their texture with a fork.
  • Preparation of the sirloin steak:
  • Clean the tenderloin by removing the connective tissue.
  • Cut the sirloin into 2 cm thick medallions (noisette).
  • In a skillet over high heat, heat 2 teaspoons of olive oil.
  • Season the sirloin medallions with salt and pepper to taste.
  • Fry the medallions in the hot pan, making sure to brown evenly on both sides. Once browned, remove from the pan and set aside.
  • Onion Cooking:
  • Cut the onions into thin strips (julienne).julienned onion
  • Use the same pan where you browned the sirloin to poach the onions, adding a little more oil if necessary. Cook over medium-low heat until caramelized and soft, stirring occasionally.
    caramelized onion
  • Preparation of Mashed Potato:
  • Once cooked, drain the potatoes and place them in a large bowl. Add a teaspoon of butter, a dash of garlic powder and 70 ml of lactose-free milk. Mash the potatoes with a fork or pass the mixture through a food processor until a creamy puree is obtained. Adjust salt to taste.
  • Completion:
  • Remove the onions from the heat once poached and mix with the reserved sirloin medallions. Pour 250 ml of Pedro Ximénez sweet wine into the pan. Cook over medium heat for a few minutes until the sauce reduces slightly and the alcohol has evaporated, basting the medallions with this sauce.

Notas

  • Before adding the Pedro Ximénez to the pan, heat it slightly in another saucepan or in the microwave. This will help reduce the alcohol evaporation time and intensify the flavors more quickly.
    • >
  • If you don't like it too sweet, you can skip the teaspoon of brown sugar and just add the wine. This way it will also be delicious.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 281g
  • Total number of serves: 4
  • Calories: 558.3kcal
  • Fat: 9g
  • Saturated Fat: 2.75g
  • Cholesterol: 88.25mg
  • Sodium: 60.5mg
  • Potassium: 0.425mg
  • Carbohydrates: 22.4g
  • Fiber: 3.27g
  • Sugar: 16.4g
  • Protein: 28.25g
  • Vitamin A: 1.65IU
  • Vitamin C: 6.075mg
  • Calcium: 18.75mg
  • Iron: 0.17mg
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Key points of the recipe

  1. Preparation of the tenderloin: Be sure to clean the tenderloin well by removing the connective tissue and cut it into slices of uniform thickness, to achieve even cooking and a tender texture.
  2. Handling Pedro Ximénez: Use just the right amount of Pedro Ximénez to balance the sweetness without overdoing it, bearing in mind that this wine will bring that characteristic sweet-acid touch to the dish.
  3. Cooking the onions and potatoes: The technique of cutting the onions into julienne strips and the cooking point of both the onions and the potatoes is key to the final texture of the dish. Make sure the onions are well poached and the potatoes are perfectly cooked before mixing with the rest of the ingredients.

Pairing with wine

To pair the Pedro Ximénez sirloin steak, the balance between the richness of the dish and the sweetness coming from the Pedro Ximénez wine used in the sauce must be considered. The key is to find a wine that complements the sweet notes without being overwhelmed by the intensity of the dish. Here are some recommendations:

A full-bodied red wine with some residual sweetness may be ideal. One could opt for a robust Syrah, but with some ripe fruit notes. These wines have the structure and body to accompany the richness of the sirloin, while their black fruit and spice notes complement well the sweetness and complexity of the Pedro Ximénez in the sauce.

It is advisable to avoid red wines that are too young or acidic, which could clash with the sweetness of the sauce.

Sweet Wine Option:

For those who prefer to maintain harmony with sweetness, a dessert wine such as a Pedro Ximénez could be a bold but interesting selection. By using a wine in the dish that can also be enjoyed as a beverage, a cohesive taste experience is created. Here, however, it is crucial to look for a quality Pedro Ximénez that has enough complexity not to be overpowered by the dish.

You should avoid extremely light sweet wines that could be overshadowed by the depth and complexity of the dish. Other pairings to avoid would be light white wines. Although there are exceptions, in general, light white wines with high acidity could be overwhelmed by the intensity and sweetness of the dish.

Excessively tannic wines. Although the meat can withstand a certain level of tannins due to its fat content, an excessively tannic wine can compete unfavorably with the sweetness of Pedro Ximénez.

In short, the pairing depends on both the wine and personal preferences. If you prefer to highlight the complexity and sapid aspects of the dish, a full-bodied and mature red wine is ideal. If you want to focus on sweetness and richness, a Pedro Ximénez or similar sweet wine can provide a more harmonized experience. In any case, balance is essential, seeking to complement and not compete with the flavors of the dish.

Beer pairing

For a Pedro Ximénez sirloin recipe, the complexity and richness of flavors suggest that it needs a beer that can complement and balance the sweetness of the wine and the savory meat without overwhelming them. With this in mind, the following beer choices can pair well:

An English or American Barleywine. These beers have an intense malt profile with notes of caramel, dark fruits and often a roasted character that can complement the Pedro Ximénez sauce and the depth of the sirloin. The English version is typically less bitter and more malt-centric, which might be preferable here so as not to compete with the sweetness of the sauce.

Belgian Dubbel: With its own notes of dried fruits, mild spices and a touch of caramel sweetness, a Dubbel could offer a bridge between the rich flavors of the meat and the Pedro Ximénez sauce. Moderate carbonation can help cleanse the palate.

A robust beer with notes of chocolate, coffee and roasted malts can be an interesting option to contrast with the sweet and rich sauce. I would opt for a Porter that is neither too bitter nor too strong in alcohol so as not to overload the dish.

Traditional bocks are darker lagers, with toasty flavors and a malty sweetness that can complement the caramelized flavor of the sauce without overwhelming the mild flavor of the sirloin. Its clean profile can also be a good contrast to the richness of the dish.

I would avoid any beer with a very high bitterness profile, such as some IPAs, it could clash with the sweetness of the Pedro Ximenez wine and overpower the flavor of the sirloin. In addition, very light and simple beers, such as pale lagers, could be overshadowed by the intensity of the dish and would not offer much in terms of pairing.

These options are suggestions for exploring a complementary dining experience, and it is always worth trying different styles to find the perfect pairing according to personal tastes.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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