Horsemeat sirloin with ground cherries

Horsemeat sirloin with ground cherries
  • 4 servings
  • 0:05 Preparation
  • 0:16 Cooking
  • 0:21 Total Time

Ingredients

Add all
  • 4

    horse meat sirloin slices boneless

  • ground cherry sauce

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    french shallots, chopped

  • 3 Tbsp.
    (45 mL)

    sicilian pistachios

  • 1/4 cup
    (60 mL)

    white wine

  • 1/2 cup
    (125 mL)

    ground cherries, cut in 2

  • 2 tsp.
    (10 mL)

    white wine

  • 2 tsp.
    (10 mL)

    Maple syrup

  • 1/4 cup
    (60 mL)

    demi-glace sauce, reconstituted

Preparation

In a frying pan, warm 2 Tbsp. (30 mL) of olive oil. Brown the shallots and peanuts. Deglaze with the white wine. Let reduce by half. Add ground cherries and let simmer 1 to 2 minutes.

Fold in the vinegar, maple syrup and demi-glace sauce. Simmer 1 minute. Set aside. In a hot frying pan, add the rest of the oil and cook the slices of sirloin 2 to 4 minutes each side. Serve with the ground cherry sauce

Source: Chef José Trottier

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007