Filetrollade with black pepper and onion jam

Cut the onion into thin half rings. Heat 2 tablespoons of olive oil in a non-stick pan. Fry the red onions in 15 minutes over medium heat until lightly browned and soft. Turn down the heat, add the balsamic vinegar and the caster sugar and fry for 10 minutes while stirring. Set aside the onion jam. Meanwhile, preheat the oven to 170 ° C. Brush the roulade with the rest of the olive oil.

Grind the peppercorns coarsely in the mortar. Sprinkle the peppercorns on a board and roll the roulade through them. Press the pepper well. Melt the butter in an oven-proof frying pan. Fry the roulade in the butter around in 5 minutes brown.

Put the casserole without lid in the oven for 45 minutes. Turn the roulade over regularly, also pour frying fat from the pan over it. Remove the pan with the roulade from the oven, let the meat rest for another 10 minutes under the lid. Remove the string. Serve the roulade with the onion jam. Delicious with mashed potatoes.