Beef Tenderloin with Onion Sauce

Ingredients

• 600 g waxy potatoes (cooked the day before)
• 2 tbsp clarified butter
• Salt
• black pepper (freshly ground)
• 2 onions
• 4 slices beef tenderloin (about 180 g each)
• 4 tbsp flour
• 2 tbsp Vegetable oil
• 150 ml meat broth
• 100 ml dark beer
• 2 tbsp butter
• ground caraway seeds
• vegetable oil (for frying)

Instructions

1. 1.

   Peel the potatoes and cut them into large cubes. In hot clarified butter, brown them slowly around for about 10 minutes. Season with salt and pepper.

2. 2.

   Meanwhile peel the onions and slice them into thin rings. Rinse the beef slices, pat dry, place between two sheets of foil and gently pound flat. Make shallow cuts along the edges with a knife several times. Season with salt and pepper, dust with 1-2 tbsp flour, and brown in hot oil in a pan on both sides. Remove from the pan and deglaze the drippings with meat broth and beer. Reduce slightly, then stir in cold butter pieces. Season with salt, caraway, and pepper; return the beef to the sauce and let it cook at low temperature for 3-4 minutes until pink.

3. 3.

   Coat the onion rings in remaining flour and fry them in hot oil for 3-4 minutes until golden brown. Drain on paper towels and place on a rack of grill plates with the sauce on serving dishes. Add the roasted potatoes and garnish with sliced pickled cucumber if desired.