Roasted onion sauce with fillet steak and puree
very easy
285 mins
285 mins
Ingredients
- 700 g Onions
- 300 g red onions
- 4 TABLESPOONS Oil
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Tomato paste
- 1/2 l dry red wine
- 1/2 TEASPOON Mustard seeds
- 50 g Parmesan (piece)
- 50 g Arugula (rocket)
- 1 kg floury potatoes
- 4 Beef fillet steaks (approx. 180 g each)
- 2 TEASPOONS Cornstarch
- 5-6 Tbsp good olive oil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel and roughly dice all onions. Heat 2 tablespoons of oil in a large pot. Fry the onions for about 10 minutes while turning them light brown. Sprinkle with 1 tsp. sugar, carefully caramelise. Stir in tomato paste.
- 2
Deglaze with wine and 1 l water, bring to the boil. Add mustard seeds and 1/2 tsp salt. Simmer for about 4 hours, adding water over and over again. Pour through a sieve, boil down to about 1 l if necessary. Season to taste with salt, pepper and sugar.
- 3
From the Parmesan some chips, grate the rest. Clean, wash and spin dry the rocket salad and cut it into smaller pieces if necessary. Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
- 4
Heat 2 tablespoons of oil in a frying pan. Pat the steaks dry and fry them in the pan over a high heat for 1 minute on each side. Season with salt and pepper. Fry over medium heat for 3-4 minutes on each side.
- 5
Remove, wrap in aluminium foil and let it rest for about 5 minutes.
- 6
Boil 400 ml of onion sauce (use the rest for other purposes or freeze). starch and.
- 7
Stir 2 tablespoons of water. Stir into the boiling sauce and simmer for 1 minute.
- 8
Drain the potatoes, collecting 200 ml potato water. Add potato water with olive oil to the potatoes. Mash everything with a potato masher. Stir in grated parmesan and season the puree with salt and pepper.
- 9
Fold in the arugula. Arrange steaks with onion sauce and puree. Sprinkle with parmesan shavings.
Nutrition Facts
660 kcal
31 g
33 g
47 g
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