Elaboration

• Add a good splash of extra virgin olive oil to the 11 in Saladmaster Titanium Sauce Pan and put to medium temperature
• Cut the sirloin into medallions of about 3 or 4 centimeters
• Add the medallions when the oil is hot, give a point of salt
• Cook well on both sides at high temperature and reserve
• Lower heat to minimum and add chopped onion and garlic cloves
• Sauté while stirring until onion begins to become transparent
• Add the Pedro Ximenez and raise the temperature for two or three minutes to evaporate the alcohol
• Add the tablespoon of cornstarch and stirring, add the chicken broth
• Keep at medium high heat let the sauce reduce about 10 minutes
• Transfer the salsa to a suitable bowl and refine it with the help of the blender, to integrate all the flavors well and make it softer
• Put the sauce back in the pan, keep at medium temperature and add the medallions
• Adjust Salt and add pepper
• Cover the pan and when you click, minimize the temperature
• Cook 5 minutes to integrate all ingredients
• Like all stews, you can taste hot just cook it, or save it for the next day which will make the flavors more intense