リンゴシャリアピンソースの牛ステーキ

①Remove the beef loin from the refrigerator 30 minutes to 1 hour before starting to cook, and let it come to room temperature. Pat the drip with a paper towels and sprinkle salt.

②Heat olive oil (A) in a frying pan. Add the beef loin(①) and crushed whole cardamom pods, and begin cooking.

③To achieve a medium-rare doneness, cook over medium heat until the surface is seared. Once browned, flip the beef loin and cook on medium heat until the other side is browned.

④Once both sides have a golden brown color, remove it from the frying pan, wrap in aluminum foil, and let it rest at room temperature for the same amount of time it was cooked.

⑤In the same frying pan, heat olive oil(B) and add the sweet peppers. Cook them over low heat until them gets golden brown, then transfer it from the frying pan.

⑥For the apple(C), cut it in half and remove the core. Mince one half with the skin on, and grate the other half.

⑦Peel onion(C) and cut it in half. Mince one half and grate the other half.

⑧In the same frying pan with the juices(④), add the minced apple(⑥), minced onion(⑦), and cinnamon. Sauté over medium heat until the onion softens. Lower the heat and continue cooking until golden brown.

⑨Once the mixture thickens, add the remaining(C) and (D), and simmer over low heat for 8 to 10 minutes until reduced.

⑩Cut the beef loin(⑩) into bite-sized pieces, and arrange them on a plate. Serve with the sweet peppers(⑤) and the sauce(⑨).