Onion Roast

First peel onions, cut into 3 mm thick slices. Put some aside for the sauce. Dust the rest with flour.

Heat 2/3 of the clarified butter and fry the onion rings in it, stirring continuously until golden brown. Remove and drain on paper towels.

Do not let the onions get too dark, as they will still brown slightly after draining.

Cut the beef into slices. Pat lightly with a meat mallet until flat. Score the edges a little and season the meat with salt and with pepper. Dust one side with flour and coat the other side with mustard.

In a wide frying pan, heat the remaining clarified butter. Brown meat with floured side down.

Reduce temperature, turn meat and sear briefly as well. Add the onions, set aside, to the Beiried and sauté.

Deglaze with soup and reduce slightly. Add the wine and let it simmer for a few minutes.

Arrange the Beiried and pour the juice over it. Lightly salt the crispy fried onion rings and sprinkle on top. Garnish each with a fanned sliced pickled cucumber.

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