John Myers
Roast Tartare and Red Wine Onions
The perfect roast tartare and red wine onions recipe with a picture and simple step-by-step instructions.
- 500 g Minced beef steak
- 500 g Fresh onions
- 40 g Butter
- 2 Organic egg yolks
- 2 Egg white
- 1 Clove of garlic
- 1 tsp Dried rosemary
- 1 tbsp Green pepper
- 4 tbsp Finely chopped parsley
- 4 Bay leaves
- 0,25 liter Dry red wine
- 4 tbsp Oil
- 0,5 tsp Food starch
- Worcester sauce
- Salt
- Black pepper from the mill
- Melt the butter in a pan and let it get lukewarm.
- Season the meat well with egg yolk, salt and pepper, knead and mix in the lukewarm butter.
- Now bring into the shape of a small roast and place in the baking dish.
- Preheat the oven to 225 ° C (gas: level 4-5).
- Peel the garlic and onions. Cut the onions into rings and the garlic into small pieces.
- Now grind the garlic, rosemary and green pepper finely in a mortar.
- In a measuring cup, mix the egg white, chopped parsley and green pepper.
- Now brush the roast with it and push it into the oven’s request. Fry uncovered until the urchin is brown.
- Switch off the heat and put the lid on. Let rest for approx. 20-30 minutes (depending on the size of the roast).
- Fry the onions in oil. Bring the bay leaves and wine to the boil until the wine is half cooked.
- In the meantime, mix the cornstarch, Worcestershire sauce and a little water and add to the onions. Bring to the boil again and serve.
- To do this, I peeled potatoes, washed them and put them soaking wet in sufficiently heated clarified butter. Sear brown on both sides, season with salt / pepper, put the lid on and let stand for 30 minutes.
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