Summary

Ingredients

• 4 small onion (s), red, about 20 g
• 2 tablespoon olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoon red wine vinegar
• pepper

Also:

• 4 rump steak (s), each approx. 180 g
• salt
• Baguette (s), about 1-2
• mayonnaise
• Clarified butter, for frying

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Instructions

1. Take the steaks out of the refrigerator. Peel, halve and cut the onions into strips. Heat the oil in a small saucepan and sauté the onions until translucent. Add sugar, salt and red wine vinegar, reduce the heat, cover and let simmer for approx. 30 minutes. Season to taste with pepper.
2. Season the steaks with salt and pepper. Heat a little clarified butter in a pan. Fry the steaks in it over high heat, depending on the desired cooking level and thickness of the meat, for about 2-4 minutes on each side and then wrap in aluminum foil.
3. Divide the baguette crosswise into 4 sandwiches and halve each lengthways. Brush the top with mayonnaise and the bottom with the onion jam. Slice the steaks thinly and cover the sandwiches with them. Fold it up and enjoy.