Onion Roast in Italian

Preheat oven to 120 degrees with an ovenproof dish in it.

Rub steaks dry and score the fat edge a few times, so that the steak does not bulge during frying and season the meat lightly with salt. Sear in hot oil for 2 minutes on each side. Place in ovenproof dish and cook in heated oven for 10 minutes.

Drain the onions, collect the pickling liquid. Mix 100 ml of the liquid and the stock and boil to about half. Sauté onions and thyme briefly in the stock, sprinkle with sugar, caramelize slightly. Extinguish with the stock mixture and simmer on low heat for about 5 min. Fold in cold butter in small pieces as well as the mustard, season strongly with salt and freshly ground pepper.

Sprinkle steaks with fleur de sel and coarse pepper. Serve with the balsamic vinegar onions. This goes well with rosemary polenta, for example.

My Tip:

The fine balsamic vinegar and onion sauce also goes very well with other short roasted meats such as duck breast and pork fish. Also calf’s liver can be added excellently with it. Fry them then still a few apple cubes together with the onions.

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