Beef Medallions

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Ingredients

800 g	fillets of sirloin steak, 200g each
600 g	potatoes, peeled, sliced
400 g	red onions, peeled, quartered
1 medium	white onion, sliced
1 bunch(es)	fresh rosemary, chopped
350 ml	red wine, Chianti
500 ml	beef stock
60 g	butter
	olive oil

Method

Preparation time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a

Preheat oven to 180°C.

Cook red onions for 3 minutes in an oven-proof dish with butter. Add the wine and cook until reduced by two thirds.

Prepare the stock.

Sauté the white onion in olive oil in a separate pan. Add the rosemary and cook for another 2 minutes.

Add the potatoes and sautéed onion with the rosemary to the casserole dish with the red onions. Cover with stock.

Place in the oven and cook for 20-25 minutes.

Slice each fillet into 3 pieces and fry until cooked through or still slightly pink in the middle.

To serve, place the potatoes slices in the middle of the plate and place the medallions on top. Pour over the sauce.