Bife a Micalense (Portuguese Sirloin Medallions)
- 1 each 8 oz. Top Sirloin Steak – cut into 2 medallions ½" thick
- 1 Tbsp. each Butter and Olive Oil
- 1 oz. wt. White Onion – julienne
- 1 tsp. Garlic – minced
- 2 tsp. Dijon Mustard
- ¼ cup Beef Stock
- ¼ cup Heavy Whipping Cream
- 1 Tbsp. Chopped Parsley and Cilantro
- 1 each Banana – ripe, peeled – cut in half lengthwise
- 1 Tbsp. Butter
- 1 Tbsp. Bacon – diced ¼", cooked crispy
- 2-3 each Cilantro Sprig, for garnish
- Heat a sauté pan over medium heat and add the tablespoon of butter and the banana. Cook the banana slowly to bring out the natural sugars, about 3-4 minutes on each side. Reserve and keep warm while cooking the sirloin.
- Heat another pan over medium high heat. Add the butter and the oil and warm until the butter melts and the foam subsides.
- Season each side of the top sirloin medallions. Add to the pan and cook for 2 minutes.
- Turn the top sirloin over and add the onions to the pan. Cook until the sirloin is at the desired temperature, approximately 2 minutes for medium rare. Turn the heat down so that the onions do not burn if necessary.
- Remove the sirloin from the pan and hold warm; meanwhile add the garlic and sauté for 1 minute to bring out the flavor.
- Add the Dijon mustard, beef stock and whipping cream. Cook until the sauce reduces and the cream thickens. You can put the cooked top sirloin back in the pan if it needs to warm a bit. Add in the chopped fresh herbs at the end to keep them green and fresh.
- Put the sirloin on a plate and top with the caramelized banana. Top with the mustard cream sauce.
- Sprinkle the sirloin with the chopped cooked bacon. Serve with fingerling potatoes and vegetables if desired.
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