Beef rump medallions in a red wine sauce with roasted onions

Ingredients for 4 servings:

• 4 pieces of beef (medallions from the rump, approx. 180 to 200 grams each)
• 5 dl red wine, strong
• 50 ml port wine
• ¼ cube vegetable stock cube
• 3 tbsp butter
• 1 tsp tomato paste (puree)
• 5 tbsp cream
• 80 g butter
• some salt and pepper, black from the mill
• 2 medium-sized onions, peeled and cut into rings
• some flour to dust the onions
• 1 tbsp parsley, finely chopped
• 1 tbsp chives, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gently cooked

Place a heatproof plate in the oven and preheat the oven to 70 to 75 degrees Celsius. Pour the red wine into a small pan, add the bouillon concentrate, and reduce over medium heat until the amount is reduced to about 1 dl. Heat a frying pan with a large tablespoon of clarified butter. Season the medallions with salt and pepper. Sear them very well, for about a minute on each side. Remove the meat from the pan and place it on the preheated plate in the oven and let it cook for 45 minutes at 70 to 75 degrees Celsius. Remove the excess fat from the pan, heat it up a little, and deglaze with the port wine. Reduce until reduced by half. Add the reduced red wine and stir in the tomato puree. Allow to simmer gently. Heat a small frying pan again and fry the flour-coated onions in the remaining clarified butter until golden brown. Place on a paper towel to absorb the fat. Stir the cream into the gently simmering sauce and add the butter in small pieces until it thickens slightly. Season to taste with salt, pepper, and herbs. Remove the meat from the oven and arrange on four plates, drizzle with a little sauce, and sprinkle with the crispy onion rings. This dish goes well with pasta, fried potatoes, French fries, creamed polenta, or a saffron risotto.