Lamb Fillet Tips

the caramelized onions

1. Oil and butter are melted on a grill plate. Peel the onions and cut them in the middle at the widest point. Rub the cut surface briefly in the sugar and then place on the plate. Slowly cook the onion halves. Turn once in between so that they don’t burn. I cooked the onions for about 5 minutes.

the dressing

1. Separate the egg and place the yolks in a tall container. Now add all the other ingredients to the container and place the hand blender in it. Very slowly (by pulling the hand blender from the bottom up), mix everything together. If the mixture seems too thick, add an egg yolk. If it is too runny add a little bit of oil and mustard. Season to taste and, if necessary, chill again.
2. Wash tomatoes and cut into bite-sized pieces. Cut the spring onion sticks into rings. Now pour the dressing over it and mix the salad through. Season to taste and, if necessary, chill again.

the lamb fillet tips

1. Do not remove any pieces of fat that may be present as they give off a significant taste. You should parry the existing silver skin on the upper and lower surface, because on the one hand it would pull together the fillet tips during a very short roasting process and on the other hand it is not appetizing. As soon as the tips are prepared in this way, they are fried in a pan with oil and butter on very high heat for 1 minute on each side. The result is so perfect for my taste. If you want it more raw – reduce the time accordingly and if you want it more cooked – then increase the roasting time.
2. From the day before I still had a few potatoes left over, which I simply pulled through the fat in the pan to warm them up.

Bon appetit and culinary greetings your Biggi ♥