Steak with Beer-onion Sauce and Fries
Ingredients
- To thicken the sauce
- 1 Tbsp Pastry flour
- 1 Tbsp butter
- Ingredients
- 2 Tbsps butter
- For the steaks and beer sauce
- 5 onions
- 4 Sirloin steak (ready for cooking, at 180 grams)
- salt
- peppers (freshly ground)
- 2 Tbsps vegetable oil
- 1 tsp Tomato paste
- 250 milliliters Dark beer (Alternatively, non-alcoholic)
- 100 milliliters Beef stock
- 1 generous pinch allspice
- 1 generous pinch Ground clove
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
For the steaks and beer sauce: Peel the onions. Chop 1 onion and cut the remaining onion into thin slices. Rinse the meat and pat dry. Season with salt and pepper and sear in a hot pan with oil. Remove from the pan and finish cooking in the preheated oven for 5-10 minutes. Place the onions in the hot pan and saute until golden brown. Stir in the tomato paste and deglaze with beer. Pour in the stock and season with salt and pepper, allspice, and cloves. Bring to a simmer and cook for about 10 minutes over medium heat.
For the fries: heat the oil in a saucepan to about 165°C (approximately 325°F). It is hot enough when bubbles appear when a wooden spoon inserted into the oil. Peel the potatoes and cut into uniformly thick sticks. Pat dry. Fry in portions for about 5 minutes until they are soft, but have little color. Remove from the oil. Increase the temperature to about 190°C (approximately 375°F). Fry the potatoes and second time until the potatoes are crisp and golden brown, about 2 minutes. Remove, drain well on paper towels and sprinkle with salt.
To thicken the beer sauce: mix together the flour and butter. Add the beer sauce and bring to a boil. Continue to stir until thick. Saute the onion rings in a hot pan with butter until golden brown.
Serve the french fries with the steak on a plate. Drizzle with the sauce and serve topped with the onion rings.
