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

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

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Murrays Cheese

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

beef strip loin with onions

Servings 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


  • 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.
  • Peel the onions. Cut into fine slices.
  • Sear the onions in butter until soft. Season with salt and pepper. Stir in the mustard.

Fried onions:

  • Cut the two remaining onions with a vegetable slicer into fine rings.
  • Deep fry in 170 °C hot oil.
  • Top the cooked meat with the mustard onions and serve with the fried onions.
  • Serve with roasted potatoes, if desired.


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