Entrecôte with baked silver onions, tomato emulsion, crispy onions and Madeira sauce

Here we have a really majestic main course. A perfectly grilled entrecote takes center stage, accompanied by baked silver onions, tender and fine chard, and a really good Madeira wine. Since we’re serving this dish as part of a 4-course meal, we’re skipping the potatoes, but if you make it at home, it could definitely be paired with crispy fries, potato wedges or maybe Hasselback potatoes! Makes about 10 servings if you serve as part of a larger menu, but 4-6 servings as a stand-alone dish depending on what side dishes you serve and how generous you want to be with the meat!

Sirloin steak

  • 1200 g Sirloin steak

Fry/grill the entrecote according to the instructions. Let rest for at least 30 minutes before serving.

White onion

  • 6 white onions
  • 75 g Butter
  • 12 g Fresh oregano
  • 7 g Champagne vinegar
  • 5 g Salt

Cut the onion according to the instructions and place in a vacuum bag with the butter, oregano, vinegar and salt. Seal and bake at 100°C steam for about 50 minutes. Place the onions on a baking sheet and save the butter for later. Brown the onions before serving.


  • All the onion scraps from the white onion
  • 5 cloves of Garlic
  • 10 g Black pepper
  • 5 g Thyme
  • 15 g Ancho chili
  • 100 g smoked pork belly
  • 60 g Cognac
  • 60 g Sherry vinegar
  • 350 g Chicken broth
  • 350 g Veal stock
  • 150 g Madeira wine
  • 20 g Soybean


  • 400 g of Marrow cups
  • 2 Banana shallots
  • 20 g Curly parsley

Slice the garlic and white onion. Caramelize the onion with black pepper, thyme, ancho chili and pork belly thoroughly in a pan. Add the cognac and flambé the flavors. Add the Sherry vinegar and boil off the vinegar, add the chicken and veal stock. Reduce to half. Add the Madeira wine and soy sauce and simmer until serving.

Scoop the marrow out of the bone and chop finely, fry the marrow until crispy and save both the marrow pieces and the marrow fat for later. Finely chop the shallots and parsley and save in a bowl for later.
Strain the sauce just before serving. Add the marrow, marrow fat, chopped shallots and parsley.
Season to taste with salt, pepper and vinegar if needed.

Tomato emulsion

  • 30 g tomato reduction
  • 2 egg yolks
  • 200 g tomato oil
  • 3 drops Tabasco
  • 5 drops Worcestershire sauce
  • 30 g Dijon mustard
  • Champagne vinegar

Mix the tomato reduction with the egg yolk, Tabasco, Worcestershire sauce, Dijon mustard, champagne vinegar and salt. Mix in the rapeseed oil using a hand blender and season with salt.

Crispy onions

  • 2 Banana shallots
  • Corn starch

Slice the onion according to the instructions on the mandolin. Pick the onions apart and dust with cornstarch. Fry the onion rings until golden in a deep fryer at 160°C. Place the fried onions on a baking sheet covered with kitchen paper.

Swiss chard leaf

  • 30 chard leaves
  • The butter from the silver onions

Cut the mangoes according to the instructions. Just before serving: boil the butter from the silver onion in a large saucepan and toss the chard leaves in the butter.

Café de Parissmör

  • 75 g Butter
  • 1 Banana shallot
  • 1 tbsp Worcestershire sauce
  • 2 drops Tabasco
  • 15 g Curry mix (paprika, curry, thyme, rosemary, espelette)
  • 3 g Salt
  • 5 g Dijon mustard
  • 20 g capers

Finely chop the shallots and mix with the remaining ingredients and blend with a hand blender.
Put the butter in silicone molds and freeze.


  • 50 g Butter
  • 3 Cloves of Garlic
  • 4 sprigs of thyme
  • 2 boxes of parsley cress

Crush the garlic cloves. Put the butter, garlic and thyme sprigs in a saucepan and simmer over low heat for at least 1 hour.