Michelle Tchea’s Travel Diary: Beef Strip Loin With Roasted Onions

Image – Park Adler Hotel, Black Forest Highlands

Succulent, tender and oh so juicy.

A visit to a 12th-century luxury hotel in the heart of the Black Forest Highlands can only be perfectly experienced at the 5-star Park Hotel Adler

Chef  Bernhard König, executive chef shares his recipe for Beef strip Loin with Michelle Tchea’s  

beef strip loin with onions
Serves: 4 servings
  • 4 pieces of beef loin
  • (à 180 g), preferably heifer
  • clarified butter
  • 4 medium sized onions
  • fresh thyme
  • salt
  • black pepper
  • 1 tablespoon mustard
  1. Heat a fry pan or skillet over medium-high heat. Fry the meat in the pan with clarified butter and fresh thyme to the desired doneness. Let rest.
  2. Peel the onions. Cut into fine slices.
  3. Sear the onions in butter until soft. Season with salt and pepper. Stir in the mustard.
Fried onions:
  1. Cut the two remaining onions with a vegetable slicer into fine rings.
  2. Deep fry in 170 °C hot oil.
  3. Top the cooked meat with the mustard onions and serve with the fried onions.
  4. Serve with roasted potatoes, if desired.


Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X

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