Tartelette with onions and sirloin steak

Heat the oil in a pan and let the onions on low heat soften in 1 hour. Add pepper and salt. Preheat the oven to 220 ° C.

Cut 8 squares out of the pizza dough. Divide the onions over the dough squares and fry the tarts in the oven for 15 minutes until golden brown. Meanwhile sprinkle the entrecotes with thyme and pepper and salt.

Heat the rest of the oil in a frying pan and fry the meat over a high heat for 2 minutes. Turn halfway. Allow to cool. Cut the edge of fat from the entrecotes and cut the meat into slices that are as thin as possible.

Divide the meat over the onion tarts, sprinkle with pepper if necessary and serve immediately.