Entrecôte à la Lyonnaise (Entrecôte with Onions)

Ingredients

• entrecôtes
• butter
• 300 grammes onions
• 1 spoonful melted meat glaze
• chopped parsley
• 1 and a half decilitres white wine
• a dash of vinegar
• 1 decilitre sauce Demi-glace
• 50 grammes butter

Instructions

1. Sauté the entrecôtes in butter and dress them on the serving dish.
2. Sauté 300 grammes of finely sliced onions and cook them in butter.
3. Bind them with a spoonful of melted meat glaze and arrange them at the sides of the entrecôtes.
4. Sprinkle lightly with chopped parsley.
5. Deglaze the sauté pan with 1 and a half decilitres of white wine and a dash of vinegar; reduce by two thirds.
6. Add 1 decilitre of sauce Demi-glace and pass through a chinois.
7. Finish this sauce with 50 grammes of butter and pour it over the entrecôtes.