Summary

Ingredients

• 2 slices rump steak (s), cut into the fat edge
• Salt and pepper, black from the mill
• 1 tablespoon sunflower oil
• 80 g butter
• 500 g onion (s), white
• 1 teaspoon tomato paste
• 100 ml white wine
• 500 ml beef broth
• 0.5 teaspoon ½ marjoram
• Aceto balsamico (aged for at least 10 years)
• Oil for deep-frying

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Instructions

1. For the sauce, first peel 200 g of onions, cut in half, cut into fine strips and fry lightly in half of the butter while stirring. Stir in the tomato paste and sauté briefly. Deglaze with white wine and let it boil down almost completely. Pour in the beef broth in four portions one after the other, while stirring, allow the liquid to boil down almost completely. The sauce should be nice and creamy. Season with salt, pepper, marjoram and a strong dash of balsamic vinegar.
2. In the meantime, peel the remaining onions, cut into rings and deep fry, then place on kitchen paper.
3. Plate the meat slices and cut into the fat edge several times. Salt, pepper and fry the slices in oil. Add the rest of the butter and fry the roast slightly pink over the heat that is not too high, adding the fat over and over again. Arrange the roast on preheated plates. Pour the sauce around and top with fried onions.
4. The perfect side dish: Fried potatoes or French fries and beans wrapped in bacon.