Lammfilet with Kua Kama Cacao

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Ingredients:

For 4 portions

400 g Beef Filet

1-2 Spoon Olive Oil

3 tsp. Kua Kama Salt & Piquin

1 knob of butter

50-100g Cane Sugar

1 onion

200 ml Red wine

50 ml cream

Method:

Take 1-2 Spoons of oilive oil and mix them with 2 teaspoons of Kua Kama - Sal & Piquin. Rub the meat with this mixture from all sides. Leaf aside, covered with clingfilm to marinated. Best results you achive if you leave it marinating over night.

Heat a fryingpan on high temperature and than place the meat into the pan and sear it from all sides. Once the mead has a nice brown crust from all sides.

Than take it out onto a heated plate and let it rest for 5-10min in a switched off but preheated oven.

In the same frying pan add the sugar and wait until it melts compleatly. Stir ocasionaly.

Than add the nob of butter and the onions as well as 1 tsp of Kua Kama – Sal & Piquin.

Let the onion simmer a little bit and than add the redwine and the cream.

Stir for 2-3 minutes.

Fill the sauce in a mixer or use an immersion blender.

Cut the meat in slices and serve with the sauce on top.

Tipp: Instead of a whole fillet you can also use a single meat cuts as a Solomillo, Rib Eye or New York