French scullery

Ingredients for 6 servings:

• 1 kg rump steak(s)
• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 bay leaf
• 1 strip of orange peel, approx. 5 cm
• 2 cloves
• 4 garlic cloves, finely diced
• 1 pinch of nutmeg
• 700 g onion(s), thinly sliced
• 1 clove(s) garlic
• 4 anchovies
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours; Total time approx. 16 hours 30 minutes

Grilled Marinated Fish

Cut the rump steak into five-millimeter-thick slices. The easiest way to do this is to buy it from the butcher. Whisk three tablespoons of olive oil with the red wine vinegar, the torn bay leaf, the orange peel, the cloves, and the nutmeg, and marinate the meat in the mixture for twelve hours in the refrigerator. Brush a fireproof casserole dish with a little olive oil. Mix the sliced ​​onions and diced garlic and place a layer on the bottom. Then add a layer of salted and peppered rump steak slices. Continue with the onions, steak, etc., and a final layer of onions. Pour the marinating liquid over the steak, without the orange peel, and bake covered in a preheated oven at 180 degrees Celsius for four hours. The onions will initially release plenty of liquid. Check occasionally to make sure too much of it has evaporated and add a little more hot water if necessary. Finally, remove a cup of the cooking liquid. Add the remaining olive oil, the desalted anchovies, and the last garlic clove. Blend until smooth using a hand blender. Fold into the onion and simmer for another three minutes before serving. Note: The French name “grillade” comes from the thinness of the meat. Nothing is grilled. This dish was originally a specialty among river boatmen, as it only needed to be briefly reheated on board.