Emincé à la Clermont (Sliced Beef à la Clermont)

Ingredients

• Onions
• Butter
• Sauce Demi-glace
• Fine breadcrumbs
• Melted butter
• Slices of cooked beef
• Light sauce Duxelles

Instructions

1. Finely slice the onions, sauté them and cook them in butter.
2. Bind them with just the necessary quantity of sauce Demi-glace.
3. Arrange them in a dome on a buttered dish.
4. Sprinkle with fine breadcrumbs and with melted butter, and gratinate briskly.
5. Heat the slices of meat in a light sauce Duxelles without letting it boil.
6. Arrange them in a crown around the onions and cover them with the sauce, without touching the gratin of onions.