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
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beef strip loin with onions
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Seared beef strip loin is topped with flavorful caramelized onions and crispy fried onion rings. A simple yet elegant meal.
Ingredients
- 4 pieces (4 pieces) beef loin
- 180 g (6 oz) beef loin
- clarified butter
- 4 medium sized (4 medium sized) onions
- fresh thyme
- salt
- black pepper
- 1 tablespoon (1 tbsp) mustard
Instructions
- 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 the meat rest.
- Peel the onions and cut them into fine slices.
- Sear the onions in butter until soft. Season with salt and pepper. Stir in the mustard.
- Fried onions:
- Cut the remaining two onions into fine rings using a vegetable slicer.
- Deep fry the onion rings in 338°F (170°C) hot oil.
- Top the cooked meat with the mustard onions and serve with the fried onions.
- Serve with roasted potatoes, if desired.
Notes
- For richer flavor, marinate the beef loin in a mixture of olive oil, thyme, salt, and pepper for at least 30 minutes before searing.
- If you don’t have clarified butter, use regular butter; just be mindful of burning due to the milk solids.
- To prevent soggy onion rings, ensure they are completely dry before frying and avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 steak
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What does clarified butter do that regular butter doesn’t?
Clarified butter has the milk solids removed, which raises its smoke point significantly so it won’t burn at the high temperatures needed to sear beef properly.
How long should I rest the beef after cooking?
Rest for at least 5 minutes per inch of thickness. This allows the juices to redistribute through the meat rather than running out when you slice it.
What is the best way to caramelize onions for this dish?
Cook sliced onions in butter over very low heat for 30-45 minutes, stirring occasionally. Rushing the process over high heat browns but does not caramelize them.
What doneness level works best for beef strip loin?
Strip loin is best served medium-rare to medium, at an internal temperature of 130-145°F (54-63°C). Cooking beyond medium makes the leaner sections noticeably tougher.
