Ingredients:

4 fillets of beef

2 purple onions

1 clove of garlic

A splash of wine

1 glass of orange juice

A few sprigs of fresh thyme

Salt and freshly ground mixed pepper

Extra virgin olive oil

For baked potatoes:

Potatoes

3 tbsp of parmesan cheese powder

1/2 tsp of onion powder

1/2 tsp of garlic powder

1/2 tsp of chopped parsley

A pinch of salt

Elaboration:

We start preparing the garnish. In a pan put water with salt to heat. Peel the potatoes and cut them. When the water starts to boil, submerge the potatoes and let them cook for 10 minutes. Meanwhile, mix all the ingredients for the dressing of the potatoes and reserve. Strain them.

Preheat the oven to 200ºC; varnish the base of a baking dish with oil, distribute the potatoes and sprinkle the dressing on top. Bake at medium height, heat up and down for about 10 minutes.

In a large casserole, heat a tablespoon of olive oil. Peel and prick the garlic clove in slices and brown it lightly. Remove them.

In the same oil, fry the beef fillets, just enough to seal remove them to a plate and salt them.

Peel and chop the onions in julienne and incorporate it into the pan. Add a little more oil if it’s necessary. Let it dry and let it simmer over a very soft fire until the onion begins to soften. Stir occasionally.

Raise the power of the fire, add the trickle of wine and let the alcohol evaporate. Next, add the orange juice, the fresh thyme, the fillets and the juice that they have released. Let’s season with a pinch of pepper. Let cook over very soft fire until the sauce has reduced.