Roast Beef in Apple Cider`l

Plate the roast beef slices and make a few incisions around the edges. Season with salt, pepper and mustard. Fry in hot clarified butter, turn and keep warm. Fry the finely chopped onions in the remaining drippings together with the garlic. Dust with flour, briefly fry the tomato pulp, add the apple cubes and pour in the cider. Let the sauce boil down a bit. Then add the beef broth and let it boil down again to a creamy consistency. Add roast beef again briefly. Stir in butter flakes and toss the meat again well.

Preparation Tip:

Bertram finger noodles (see recipe) as a side dish.

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