A restaurant classic from southern Germany, this dish tops seared beef steak with a heap of onion rings crisped in the air fryer. Searing the steak to the right doneness and crisping the onions without burning them are two distinct techniques that take skill. A quick sauce made with the pan juices completes the plate.
Take the beef steak out of the fridge 20 minutes before cooking. Season with salt and black pepper and leave at room temperature.
Lightly coat the thin onion rings in flour and spread in the air fryer basket. Cook at 200°C / 390°F for 12 minutes until crisp, stirring halfway through. If you do not have an air fryer, cook the onions on a wire rack in an oven preheated to 220°C / 430°F for 18 minutes, turning halfway through.
Sear the steak over high heat in a mixture of butter and olive oil for 3 minutes on each side, cooking to your preferred doneness. Set aside to rest.
Add the meat stock and mustard to the same pan and boil gently over low heat for 5 minutes to thicken.
Top the steak with the crispy onions, spoon over the sauce and serve.
Always rest the steak for a few minutes after taking it out of the pan. If sliced immediately, its juices will run onto the plate. Allergens: contains wheat (gluten, in the flour), milk and dairy products (butter).
Bifteği dinlendirirken üzerini folyoyla örtmeyi unuttum, bu yüzden 3 dakika içinde çabuk soğudu ve sos üzerine döktüğümde ısısı düşüktü. Yine de lezzet güzeldi, bir dahaki sefere folyoyla örtüp dinlendireceğim.
Soğanları una bulamadan da deneyebileceğimi düşünüp atladım ama tarifte bu adım boşuna değilmiş, unsuz soğanlar airfryer'da istediğim kadar çıtırlaşmadı. Bir dahaki sefere una bulamayı atlamayacağım.
Airfryer'da soğanları tarifte belirtilen 12 dakikada tam çıtır yapamadım, sepetim dolu olduğu için 16 dakikaya çıkardım. Bifteği de her yüzde 3 dakika yerine 4 dakika mühürledim, orta pişmişlik için.
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