Beef Fillet with Red Onion Jam, (with Croquettes and Herb Butter)

Clean the onions. Finely dice an onion and sauté in clarified butter. The cubes should turn glassy, ​​but not take on any color. Add the brown sugar and let it melt (caramelize).

In the meantime, chop the remaining onions very roughly (approx. 6 - 8 pieces per onion). Add to the caramel mixture and stir well so that the large cubes are well moistened with the caramel. First deglaze with the red wine vinegar, then fill up with the red wine and simmer on low heat.

Depending on your taste, simmer until the onions are completely overcooked or interrupt the cooking process if the larger pieces of onion can still be seen. If necessary, add some very cold red wine to interrupt.

When the onions are completely overcooked, it is usually not necessary to tie the "jam". If red wine has also been added, the jam can be more of a thin sauce, which can then be tied with a little dark sauce binder or flour butter.

Before serving, add salt. Season the pepper and / or garlic to taste. Variations: Instead of the red onions you can also use onions (produce more heat) or shallots (produce a finer heat than onions). The red wine can also be partially replaced by red wine vinegar; maple syrup is also possible instead of brown sugar. Garlic butter can also be used instead of clarified butter. However, this must not be heated too much so that the garlic does not burn and become bitter. Have fun cooking and changing! Enjoy your meal!

About 20 minutes before the onions are ready, put the frozen croquettes in the oven (depending on the instructions on the package).

Just before the onions and croquettes are ready, fry the meat. To do this, let the pan with clarified butter get very hot. Fry both fillets on one side for 1 minute. Turn the meat over and fry for another minute (turn the hob down to medium heat). Turn the meat every minute until the desired degree of doneness, spraying the last 3 minutes with garlic spray from the top side. The meat can of course also be prepared very well on the (outdoor) grill!

When the meat is at the required cooking level, arrange the croquettes, onions and meat on preheated plates. Herb butter is enough (ready-made product or according to my recipe (comes later). Instead of beef fillet, you can of course also use roastbeaf or hip!