Roasted onion sauce with beef fillet steak and mashed potatoes

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Directions

1. 1

   Onions peel and in rough cubes cut. Heat 2 tablespoons of oil in a large pot. Fry the onions for about 10 minutes while turning them. Fold in the tomato paste and continue roasting for 3-4 minutes.

2. 2

   Season with salt and sprinkle with 1 teaspoon sugar. Let the sugar caramelise a little. Deglaze with red wine and 1 litre of water and dissolve the roasting mixture. Add mustard seeds and simmer the brew for about 4 hours, filling up with water again and again.

3. 3

   Pass the brew through a sieve into another pot and reduce to about 1 litre. Mix starch and a little water. Bring the brew to a boil, season with salt, pepper and sugar. Peel and wash the potatoes and boil them in salted water for about 20 minutes.

4. 4

   Heat 2 tablespoons of oil in a coated frying pan. Brown the meat in it for 3-4 minutes. Season the meat with salt and pepper, place on a baking tray, pour over the roasting set and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 14-16 minutes until medium heat.

5. 5

   Remove the meat from the oven, wrap it in aluminium foil and let it rest in a warm place. Warm the sauce again. Clean, wash and drain the rocket. Slice parmesan. Drain the potatoes, collecting the potato water.

6. 6

   Put the potatoes back into the pot. Measure out approx. 250 ml of the potato water and add to the potatoes with 5 tbsp. oil. Mash everything with a potato masher. Season the puree to taste with salt and nutmeg and fold in the rocket and parmesan, except for a little bit for sprinkling.

7. 7

   Arrange meat, sauce and puree. Use the rest of the sauce for other purposes. Can be frozen in portions.

Nutrition Facts

KCAL
710 kcal

CARBS
33 g

FATS
33 g

PROTEINS
46 g