Beef with pickled onions
4 servings
40 minutes
Beef with pickled onions is an exquisite dish of European cuisine, combining tender beef tenderloin with aromatic caramelized shallots soaked in wine vinegar and spices. The history of such dishes traces back to gastronomic traditions where meat and onions create a harmonious blend. Grilled beef retains its juiciness, while pickled shallots add zest and a slight tanginess. Complemented with fresh salad leaves and pink pepper, the dish achieves a balance of textures and flavors. This recipe is perfect for both a festive dinner and a cozy evening at home. It can be served with a glass of red wine or fragrant bread to enhance the depth of flavor nuances.
1
Cut the shallot in half and separate it. Sauté it on a grill pan until browned and transfer to a clean dish.
- Shallot: 400 g
2
Pour vinegar into a saucepan, add sugar, salt, pepper, star anise, and cloves, heat until the sugar dissolves, then let it cool slightly and pour it over the fried onions.
- Red wine vinegar: 200 ml
- Sugar: 50 g
- Salt: to taste
- Pink peppercorns: to taste
- Star anise: 2 pieces
- Cloves: 2 pieces
3
Cut the meat into slices 5-7 mm thick, season with salt and pepper. Grill in a pan for 30 seconds on each side, adding a bit of butter at the end. Place on paper towels.
- Beef tenderloin: 500 g
- Salt: to taste
- Pink peppercorns: to taste
- Vegetable oil: 20 ml
4
Place a mix of salads on a plate, top with pickled onions, add a few drops of marinade, layer the meat on top, and sprinkle with pink pepper.
- Mixed salad leaves: 100 g
- Shallot: 400 g
- Pink peppercorns: to taste
