for 2 person

Sauce

1	onion, finely chopped
2 tbsp	white wine vinegar
2	hard-boiled eggs, cut in half
100 g	crème fraîche
½ tsp	salt
a little	pepper

Stock and meat

8 dl	vegetable bouillon (e.g. Knorr salt-free stock)
300 g	beef frying steak (carbonnade)

How it's done

Sauce

Place the onion and vinegar in a bowl, leave to absorb for approx. 10 mins. Remove the yolks, add, finely mash with a fork. Finely chop the egg whites. Add the crème fraîche and egg whites to the yolks, mix, season the sauce.

Stock and meat

Bring the stock to the boil in the fondue pot, keep warm on the burner. Soak the meat in the stock in batches. Serve with the sauce.

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