HORSEMEAT SIRLOIN WITH GROUND CHERRIES

- 4 x 5.6 oz. (4 x 160 g) slices of boneless sirloin horsemeat

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 vinegar
- 2 tsp. (10 mL) maple syrup
- 1/4 cup (60 mL) demi-glace sauce, reconstituted

In a frying pan, warm 2 Tbsp. (30 mL) of olive oil. Brown the shallots and pistachios. 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.

Gives 4 portions.