Beef Shank Steaks with Saffron Onions

peeled onion quarters or sechseln Heat butter in a frying pan. Sauté the onions in it. Mix white wine with Pastis/Pernod, add and let it boil.

Stir saffron with a little hot cooking liquid and add.

Season the onions with salt and pepper.

Add orange peel, thyme, plucked. Cover the lid and cook on medium heat for about 25 minutes until soft.

Cut cherry tomatoes in half, season with salt and pepper.

Heat clarified butter in a frying pan.

Season beef steaks (125 gr) with salt and pepper really immediately before roasting. Roast the steaks in it, each according to thickness, for a total of 3 -4 min. Wrap them in double folded aluminum foil and keep them warm in an oven at 80 °C. Steam the cherry tomatoes for 1.5 – 2 min. in the pan. Cover and keep warm.

At the end of the cooking time of the onions, boil the cooking liquid to about 100 milliliters (4 people each). Stir in the olive oil, add the cherry tomatoes and season the onions with salt and pepper if necessary. Arrange the beef shank steaks with the saffron onions on hot plates and bring to the table on the spot.

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