Summary

Ingredients

• 600 g beef fillet (s), sliced
• Pepper (Paris pepper mix)
• 1 tablespoon mustard, medium hot
• 1 tablespoon safflower oil for pickling
• 2 tablespoon butter for the pan
• 2 large onions, cut into rings
• 200 ml red wine, drier, for the sauce
• 100 ml vegetable stock
• salt

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Instructions

1. Wash the beef fillet, pat dry and cut into three cm thick slices (makes about 3 - 4 slices). Flatten it a little with your hand, but don`t knock. Season the meat well on both sides with the Paris pepper mixture and brush with mustard, soak in oil and let it steep in the refrigerator.
2. In the meantime, peel the onions and cut into thin rings, set aside.
3. For the meat, melt 1 tablespoon of butter in a non-stick pan and sear the marinated beef fillet slices on both sides until they are nice and brown (approx. 2 minutes). Take the meat out of the pan and keep it warm in the oven at approx. 100 ° C top / bottom heat.
4. Meanwhile, add the remaining butter to the pan and fry the onions until golden brown. Extinguish with dry red wine and allow to reduce. Take the beef fillet out of the oven and place on the onions, pour a little vegetable stock over it and let it stew with the lid closed for a maximum of 3 minutes. The fillet should still be pink on the inside.
5. Before eating, season the fillet with a little salt.
6. My side tip: Julienne vegetables and boiled potatoes.