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Pepito de Ternera

2 people
Easy

Prep time
10 mins

Cook time
35 mins

Total time
45 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

325g wagyu sirloin steak
1 tbsp of vegetable oil for frying
Sea salt and black pepper to taste
4 thick slices of brioche loaf
Unsalted butter, softened
For the sherry caramelised onions:
1 large onion, peeled and finely sliced
1 tbsp unsalted butter
1 tbsp soft brown sugar
50ml amontillado sherry
For the truffle mayo:
4 tbsp mayonnaise
1 tsp truffle sauce

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Introduction

Pepito de Ternera is a classic Spanish steak sandwich that originated in Madrid around the 1920s in Café de Fornos in Calle Alcalá. Legend says that the owner’s son tired of eating the same bocadillo, asked for a piece of grilled ternera steak to be served between two slices of crusty bread, his name was Pepito. The rest of clientele amazed by the creation of the boy, started ordering bocadillos like Pepito’s and from there the name was shortened to Pepito de Ternera. This is now one of Madrid and Spain’s most popular bocadillo. This is a more indulgent variation on the classic Pepito de Ternera using grilled wagyu sirloin steak, sherry caramelised onions, truffle mayo and toasted brioche.

Method

For the sherry caramelised onions, melt the butter in a medium size pan over medium heat. Add the sliced onions and stir to coat in the butter. Reduce the heat, place a lid on and leave to slowly cook for 20 minutes, stirring once or twice. Remove the lid, add the sugar and sherry, reduce until the liquid has fully evaporated and season with salt and pepper. Cook for a further 10 minutes until jammy. Remove from heat and keep warm.
Take the wagyu steak out of the fridge 30 minutes before cooking.
For the truffle mayonnaise, mix the mayonnaise and truffle sauce. Set aside for 30 minutes for the flavours to develop.
Cut the sirloin steak into 2 pieces, place a piece of cling film on top of the two steaks and lightly tap with a rolling pin to flatten each steak. Season with salt and pepper on both sides. Heat a medium size frying pan with some oil until smoky hot, sear the wagyu steak for 2 minutes on each side, remove from the pan and allow to rest.
Lightly toast the brioche slices before buttering them.
Spread both sides of the toasted brioche with the truffle mayonnaise, top with the wagyu steak and sherry caramelised onions.
Close the bocadillo and serve with a chilled glass of cava.