Steaks with Onion Sauce and Roasted Potatoes

Ingredients

• 600 g waxy potatoes
• Salt
• 5 large onions
• Pepper
• 4 beef steaks (200 g each)
• 4 tbsp butter
• 1 tbsp spelt whole‑grain flour
• 250 ml meat broth
• 4 pickles (for garnish)

Instructions

1. 1.

   Peel the potatoes, cut them lengthwise in half and boil in salted water. Remove and drain. Peel 4 onions and slice into rings. Peel 1 onion and dice.

2. 2.

   Season the steaks generously with pepper. Heat 2 tbsp butter in a pan. Add the steaks to the hot fat and sear on high heat for 1 minute. Flip and sear the other side for another minute. Reduce heat and cook each side for 2–4 minutes. Salt, remove from the pan and wrap in foil.

3. 3.

   Add the diced onion to the cooking fat, dust with flour and roast until golden brown. Pour in the meat broth and reduce on high heat until thickened. Season with salt and pepper to taste.

4. 4.

   Pan‑fry the pre‑cooked potatoes in 1 tbsp hot butter until golden brown. Season with salt and pepper.

5. 5.

   Heat the remaining butter in a pan and cook the onion rings, turning occasionally, until golden brown. Remove and drain on paper towel.

6. 6.

   Arrange the warm steaks with the roasted potatoes on plates. Drizzle with the onion sauce and top with the onion rings. Garnish with pickles.