John Myers
Roast Onion Roast with Brussels Sprouts Salad
The perfect roast onion roast with brussels sprouts salad recipe with a picture and simple step-by-step instructions.
- 3 tbsp White wine vinegar
- 1 tbsp Mustard medium hot
- 6 tbsp Olive oil
- 1 tsp Sugar
- 4 tbsp Water
- Salt and pepper
- 300 g Brussels sprouts fresh
- 2 tbsp Chopped parsley
- 400 g Red onions
- 30 g Butter
- 1 tsp Oil
- 200 g Beef fillet
- Salt and pepper
- For the salad dressing, mix white wine vinegar, 4 tablespoons of water, mustard, olive oil, sugar, salt and pepper with a creamy mixer.
- Clean the Brussels sprouts and cook covered in slightly boiling salted water for about 10-15 minutes, then drain and transfer to a bowl. Add the salad sauce and parsley and mix well. Let it steep for 10 minutes.
- In the meantime: cut the onions into thin slices. Heat the butter in a pan and fry the onion slices in it. Season with salt and pepper.
- Brush the oil on a grill pan and fry the beef fillets over a high heat on each side for about 1 minute. Season with salt and pepper. Cover with the onions. And serve with the Brussels sprouts salad.
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