Our tested Pan-Seared Beef Galette: smoky, generous, and balanced with tomato and olive oil. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the manchego and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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