Piece of Beef à la Noailles

Ingredients

• piece of beef
• lardons
• red wine
• Cognac
• butter
• veal gravy
• 1 kilo onions
• 100 grammes rice
• 2 spoonfuls breadcrumbs
• melted butter

Instructions

1. Lard the piece of beef and marinate it in advance with red wine and Cognac.
2. Sponge it dry and brown it in butter.
3. Moisten with the marinade and as much veal gravy, and cook gently.
4. Halfway through the cooking, add 1 kilo of sliced onions sautéed in butter and 100 grammes of rice, and finish the cooking.
5. Take out the piece and pass the onions and rice through a fine sieve.
6. Trim the piece, cut it into even slices and reform it on the serving dish, setting a spoonful of the onion purée between each slice.
7. Cover the piece with the rest of the purée.
8. Sprinkle the surface with 2 spoonfuls of breadcrumbs fried in butter, sprinkle with melted butter and gratinate briskly.