ingredients

4 tournedos of approx. 180 g
6 onions
100 g rocket
18 cl of balsamic vinegar
4 tbsp. to s. olive oil

Steps

Step 1

Slice thin, fry the onions with 2 tbsp. oil, salt, in a large frying pan over very low heat, until they are very tender and very blond (about 45 min). At the same time, evaporate half of the vinegar in a small saucepan.

2nd step

Heat 2 tbsp. oil over medium-high heat in a skillet. Cook the tournedos for 2 to 4 minutes per side depending on the cooking you want. Take off the heat, put on a hot dish, cover, then let stand 5 min.

Step 3

To serve: place the tournedos on 4 hot plates, pepper, put the onions on, pour the balsamic syrup in net, complete with the arugula.

tips

If you order your tournedos at the butcher's , make it in advance so that it cuts them in the widest part of the net: it will prevent them being too thick.

Take out the tournedos of the cold 30 mn before cooking them: they can thus be red but hot with heart, without the rest being overcooked.

No need to salt the tournedos: they are naturally salted by their blood and the salt does not penetrate the flesh. If you stick to it, salt after cooking so that the blood does not pump the blood out by drying the meat ...

Pepper the tournedos on the plate , just before their rest period: the aroma of pepper will not be burned but will have time to spread on the hot and wet flesh ...

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