Summary

Ingredients

• 4 pieces beef, (medallions from the rump, approx. 180 to 200 grams)
• 5 dl red wine, stronger
• 50 ml port wine
• 0.25 ¼ cube vegetable stock cubes
• 3 tablespoon butter
• 1 teaspoon tomato paste, (puree)
• 5 tablespoon cream
• 80 g butter
• some salt and pepper, black from the mill
• 2 medium onion (s), peeled and cut into rings
• some flour to dust the onions
• 1 tablespoon parsley, finely chopped
• 1 tablespoon chives, finely chopped

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Instructions

1. Place a fireproof plate in the oven and preheat the oven to 70 to 75 degrees.
2. Pour the red wine into a small pan, add the stock concentrate and boil down over medium heat to about 1 dl.
3. Heat a frying pan with a large tablespoon of clarified butter.
4. Season the medallions with salt and pepper. Fry very vigorously, about a minute on each side. Take the meat out of the pan and place on the preheated plate in the oven, let it simmer for 45 minutes at 70 to 75 degrees.
5. Remove the excess fat from the pan, heat it up a little and deglaze with the port wine, let it reduce until half of it remains. Add the boiled down red wine and stir in the tomato paste, let it boil a little. Heat a small frying pan again and use the remaining clarified butter to roast the onions, which have been turned in flour, until golden yellow, and let the fat soak up on kitchen paper.
6. Stir in the cream into the slightly boiling sauce and fold in the butter in small flakes so that it binds easily, season with salt, pepper and the herbs.
7. Take the meat out of the oven and arrange on four plates, pour a little sauce over it and sprinkle with the crispy onion rings.
8. This goes very well with pasta, fried potatoes, French fries, cream polenta or a saffron risotto.