1 piece of tender mignon, cleaned (1.7 kg), without bones
2 tablespoons of salt
1 tablespoon of thyme
3 tablespoons of butter
10 medium onions, sliced into rings
1/4 cup of wheat flour
1/4 cup of water
1 cup of dry white wine
1 tablespoon of mustard
1 tablespoon of parsley
Parsley sprigs for garnish
1 piece of tender mignon, cleaned (1.7 kg), without bones
2 tablespoons of salt
1 tablespoon of thyme
3 tablespoons of butter
10 medium onions, sliced into rings
1/4 cup of wheat flour
1/4 cup of water
1 cup of dry white wine
1 tablespoon of mustard
1 tablespoon of parsley
Parsley sprigs for garnish
In a large baking dish, season the tender mignon with half of the salt and thyme. Reserve
In a large frying pan, melt 2 tablespoons of butter over medium heat
Add the onion, reduce heat, and cook, stirring occasionally, for 30 minutes or until golden brown
Season with the remaining salt
Transfer the onion to a bowl and reserve
Dust the tender mignon with wheat flour
In the same frying pan, melt the remaining butter and fry the meat for 30 minutes, turning occasionally, or until nicely browned on all sides
Drip in the water, scraping the bottom of the frying pan with a spoon or wooden spatula
Add the white wine, mustard, and parsley
Cook for an additional 5 minutes or until hot
Remove from heat, cut the meat into strips, and arrange them on plates
Drizzle with some of the cooking liquid and garnish with parsley sprigs
Place a ring mold (6 cm diameter) alongside the meat strips and fill with reserved onion rings
Remove the ring and serve.
