This recipe is a specialty in the city of Düsseldorf.

Serves 4 4 sirloin steaks, around 180 grams each

• 300 large Spanish onions
• 100 grams coarse mustard
• 500 grams mixed garden vegetables
• 500 grams waxy potatoes
• 400 grams butter
• 2 egg yolks
• 50 ml white wine
• Add chives, lemon, Worcester sauce, pepper, salt, caraway seeds, sugar,  oil , Hollandaise Sauce
• Clarify 350 gram butter over low heat
• Combine two egg yolks and white wine over low heat and whisk until creamy
• Gradually add the butter and continue to beat with whisk until emulsified
• Add salt, lemon and Worcester sauce to taste

Fried potatoes – Boil potatoes, then peel and cut into thick slices Fry in oil until golden

Add salt, pepper, and caraway seeds to taste.  Add 20 gram butter and finely chopped chives as garnish

Vegetables – Wash and chop vegetables Blanch in salt water Remove enough blanching water to melt 30 gram butter Glaze the vegetables in the melted butter.

Add salt and sugar to taste Mustard onions Peel and slice onions Saute in oil until translucent – Add mustard and sauté briefly

Add salt, pepper and sugar to taste Grilled Beef Sprinkle steaks with pepper Saute on both sides.

Place steaks in a baking dish and top with mustard onions Bake for 10 minutes at 160°C

Top with Hollandaise sauce Place under grill until lightly browned Serve the beef with mustard onion crust with potatoes and vegetables.

This recipe is a specialty in the city of Düsseldorf.

Serves 4 4 sirloin steaks, around 180 grams each 300 large Spanish onions 100 grams coarse mustard 500 grams mixed garden vegetables 500 grams waxy potatoes 400 grams butter 2 egg yolks 50 ml white wine chives lemon Worcester sauce pepper, salt, caraway seeds, sugar oil Hollandaise Sauce Clarify 350 gram butter over low heat Combine two egg yolks and white wine over low heat and whisk until creamy Gradually add the butter and continue to stir.