Potatoes
800 g (28.22 oz) potatoes

Beef and sauce
1 kg (2.2 pound) beef tenderloin
80 g (2.82 oz) butter
Salt to taste
Pepper to taste
50 g (1.76 oz) onions
2 g (0.07 oz) cornstarch

Deep fried whole onion
4 onions
100 g (3.53 oz) wheat flour
1 l neutral vegetable oil

Instructions

Potatoes
Rinse and cut the potatoes into squares.
Put 40 g (1.41 oz) of the butter in a large pan.
Fry the potato squares on low heat until cooked through and golden brown.
Keep warm in the oven at 175° C (347 degrees Fahrenheit).

Beef and sauce
Cut the beef into squares.
Put 40 g (1.41 oz) of the butter in a large pan. Turn the heat on high.
When the pan is very hot, add the beef. Do not overcrowd the pan! You may have to fry the beef
in batches. Season the beef.
Fry for 1 minute on each side. Turn the squares so that all sides get browned.
When all the beef is fried, transfer it to a separate plate.
Chop the onions and fry it in the same pan as the beef were in.
De glaze the pan with some water.
Make a cornstarch slurry and add to the pan. Bring to a boil.
Sieve the sauce.

Deep fried onion
Heat the oil to 175° C (347 degrees Fahrenheit).
Trim off the top of the onion. Leave the root intact, but trim off the root strands.
Peel off the outer layers of the onion.
Sit the onion on its root and cut from the top towards the bottom. Do not cut all the way trough! Repeat around the onion so that you have an onion flower.
Gently part the layers and dip it into the wheat flour.
Deep fry the onion until it is golden brown.

Assembly
Place the onion flower on the plate.
Arrange the beef and the potatoes around the onion.
Serve with sauce on the side.