Beef with Pickled Onions

Ingredients

• Mixed salad greens 5 oz
• Veal Tenderloin 20 oz
• Shallot 15 oz
• Sugar 0 oz
• Star anise 2 pieces
• Clove 2 pieces
• Red Wine Vinegar 5 fl oz
• Vegetable Oil 0 fl oz
• Dill to taste
• Pasilla Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Cut the shallot in half and separate the layers. Sauté it on a grill pan until the sides are browned, then transfer to a clean dish.

Step 2

Pour vinegar into a saucepan, add sugar, salt, pepper, star anise, and cloves. Heat until the sugar dissolves, then let it cool slightly before pouring it over the sautéed onions.

Step 3

Slice the tenderloin into pieces about 5-7 mm thick, then season with salt and pepper. Sear on a grill pan for 30 seconds on each side, adding a bit of butter to the pan towards the end. Place on paper towels to drain.

Step 4

Arrange a mix of salad greens on a plate, top it with pickled onions, add a few drops of the marinade, then place the meat on top, and sprinkle with pink pepper.