Preparation

• Preheat 220°C/425°F/Gas mark 7
• First prepare balsamic onions
• In a heavy-based saucepan heat oil and butter over a medium heat
• Add onion and cook for 15-20 minutes, stirring occasionally, until softened and golden
• Pour in vinegar and simmer for 5 minutes, until reduced to a sticky glaze
• Set aside and keep warm
• In a small bowl, mix together pine nuts, breadcrumbs, Parmesan, Sacla’ Pesto and parsley and season
• Heat a frying pan over a medium-high heat
• Rub steaks with a little oil
• When pan is really hot add the steaks and fry, without moving them, for a minute on each side, so they get a brown crust
• Remove from pan and transfer to a roasting tray
• Pile the crust mixture on to pof each steak and cook in oven for 3-4 minutes for rare, 4-5 minutes for medium
• Leave to rest for a couple of minutes before serving alongside balsamic onions