Summary

Ingredients

• 2 steak (s), (beef steaks), approx. 4 cm thick (hip, rib eye or fillet)
• 1 tablespoon clarified butter
• 1 tablespoon butter
• 1 large onion (s), preferably red
• 1 small clove (s) garlic, optional
• 1 small bunch parsley
• 250 ml cream, or Cremefine, possibly more
• 1 glass red wine, dry
• 0.5 ½ teaspoon, leveled flour
• some broth, instant
• salt
• Pepper, (coarse steak pepper)
• some sugar

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Instructions

1. Preheat the oven to approx. 100 degrees (no convection!). Finely chop the parsley, cut the onion into cubes, slices or sticks, roughly chop the garlic.
2. Take the steaks out of the refrigerator about half an hour before frying. Pat the steaks, which have now been brought to room temperature, dry well with kitchen paper. Fry in really very hot clarified butter on the first side for about 3 minutes, turn and season with salt and pepper in the pan (coarse steak pepper or better fresh from the mill). Fry a little shorter on the second side, remove from the pan and season the second side. Leave to cook on the wire rack in the preheated oven for 10-15 minutes, depending on the desired cooking point. Try it out here. After 10 minutes (depending on the thickness of the steaks and previous roasting time) the meat should be medium plus, after 15 minutes medium.
3. Pour away the frying fat, let the pan cool down a little, then melt the butter. Add the onions, garlic, and a pinch of sugar to the pan and don`t fry too hot until the onions are slightly colored. Now dust with very little flour and sweat briefly. Deglaze with the red wine and let it boil down until only a chewy pulp is left (red wine should preferably be the same one that is served with the meal). Now add the cream and let the sauce simmer until it has thickened a little. If the sauce gets too thick, add more liquid. Season the sauce with salt, pepper, a little instant stock and possibly a little sugar. Finally add the parsley.
4. It goes best with fresh, warm baguette.