Wiener Rostbraten

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Yield: 2 servings

Ingredients

Peel the onion and slice it thin.  Cook the sliced onions in 1 Tbsp butter in a heavy skillet over medium heat until well browned, 5 to 10 minutes.

Cut the steak into 1/2-inch slices, then pound them thin with a rolling pin or mallet. Sear the pounded beef in the olive oil and remaining butter in another skillet over medium heat. Cook the steaks 2 to 4 minutes, depending on how rare you like it. Remove the steaks to a warm platter and sprinkle them with salt and pepper to taste.

Deglaze the skillet with water or broth to make a light pan sauce. Pour it over the steaks, and garnish with the reserved onions. For a full Viennese treatment, garnish the finished dish with minced parsley and crumbled bacon.