Ingredients (3 servings)

• 4 steaks (1-2cm/0.5-1in thick)
• 2 big onions
• 2 garlic cloves
• 1dl (1/2 cup) white wine
• 50g (1/2 stick) butter 
• 1 tablespoon olive oil
• salt, pepper, white wine (for the sauce) q.s.

Instructions (Time: 4 hours)

Start by punching your steaks with a closed fist.

Season with salt and pepper.

Place the steaks in a bowl and add 1dl (1/2 cup) of wine.

Let the steaks rest for 2 to 3 hours. 

Slice the onions finely, making half rings (I used a food processor but you can do it by hand).

Chop the garlic and saute the onions and the garlic in the butter with the olive oil (so that the butter doesn’t burn).

After 15-20 minutes, the onions will turn golden. Remove the onions from the pan and keep them.

Fry the steaks in the remaining fat.

Since the steaks are really thin it only takes 3-4 minutes to cook. When the steaks are done, add the onions and some wine (enough to make the sauce).

Season with a bit of salt and pepper. Scrape the bits off the pan and the sauce will turn brown. Cook the sauce until the taste of wine disappears.

And it’s done! I served the steaks with peas, but a more classic way would be to serve it with mashed potatoes or french fries.