Steak mit Zwiebeln

Seared beef steaks topped with a mountain of melting brown onions. The reduced meat juices coat the plate with a deep shine.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 556
• Protein: 37 g
• Carbs: 20 g
• Fat: 31 g

Ingredients

• 600 g Beef sirloin ( taken out of the fridge 30 minutes before )
• 4 piece Onion ( finely sliced )
• 40 g Minimum butter sweet
• 2 tbsp Rapeseed oil
• 30 g Wheat flour
• 100 ml Red wine
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Veal stock concentrate

Instructions

1. Onion preparation

   Thinly slice the onions into even strips. Lightly coat them in flour so they brown better and add body to the sauce.

2. Slow cooking the onions

   In a pan, heat the butter and rapeseed oil. Add the onions. They should cook gently until brown and translucent without burning. When the smell of caramelized sugar appears, it's ready.

3. Searing the meat

   Heat another pan with a drizzle of oil over high heat. Place the sirloin steaks. Look for a well-marked crust on each side. Season with salt and pepper after browning.

4. Deglazing and coating

   Remove the meat. Pour the red wine into the hot pan to deglaze. Scrape the juices from the bottom. Add the veal stock and onions, then let reduce until the sauce coats the spoon and becomes glossy.

Chef's tips

• Never salt the meat before searing, it draws out moisture and prevents a good crust from forming.
• Patience is key for the onions: they must confit without burning to release their natural sugar.

Storage

Eat immediately. Reheated meat loses its tenderness and becomes firm.