Thursday, May 7, 2009

Bistec a Caballo

1 and ½ lb of beef loin
sliced cut into 6
4 tbsp of butter
1 tbsp of oil
1 tsp of mustard
2 tbsp of Perrins sauce
2 tsp of crumbled thyme
2 onions chopped
6 tomatoes chopped
6 egg
Salt and pepper to taste
To melt the butter in a frying pan, add the oil and when it be hot, fry the steaks for 2 or 3 minutes on each side, giving them a return only once to remove and reserve. Then, in the fat remaining in skillet mix mustard, room perrins, thyme, salt and pepper and cook chopped onions over medium heat for 5 minutes.
Add tomatoes, lower the heat, cover and cook about 3 minutes additionals. Then again put the meat into the pan, cover with the sauce prepared and leave for a few minutes to warm. Serve meat covered with the stew and with a fried egg on top of each fillet.

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