- 1 jar 135g of zucchini pesto
- 1 sirloin of beef
- Champignon mushrooms
- 1 clove of garlic
- Red onions
- 1 red apple
- Mixed flower or acacia honey
Clean, slice the champignons and sauté them for about 5 minutes in a non-stick pan with a drizzle of oil and 1 clove of garlic.
In another non-stick pan put a drizzle of oil and add the red onions previously cleaned and sliced. Brown them for a few minutes over medium heat.
Meanwhile, cut the apple into round slices and add them to the pan with the onions. Put a pinch of salt, pepper and a few teaspoons of wildflower honey or acacia and cook for about 5 minutes (the apple slices must remain crisp). Add a few raisins at the last minute of cooking.
Remove the champignon mushrooms from the pan and place them in a blender with a little oil and blend until creamy. At the end put the cream in the pan and warm it up for a few minutes.
Open the jar of zucchini pesto, put a few tablespoons in a non-stick pan and let it warm up for about 1 ½ minutes.
Meanwhile, heat a non-stick griddle pan brushed with a little oil over high heat. Put the sirloin of beef on the griddle pan and cook it for about 3/4 minutes on each side.
Place the apple round slices on the serving dish and add the onions and raisins on the top of the slices. Cut the sirloin of beef into slices of about 2/3 cm each and place them next to the apple slices.
With a spoon, place the champignon mushrooms on the serving plate next to the beef as accompaniment.
Place the zucchini pesto, previously heated, on top of the slices of beef.