4 beef tenderloin steaks
2 tbsp. lard
1 tsp. salt
1/2 tsp. pepper (white)
4 white onions, cut into rings
2 c. beef stock
vinegar (wine)

Slash fat edges of steaks to prevent curling. Melt lard in skillet. Add steaks and sear 2 to 3 minutes on each side until browned on the outside but still slightly red inside. Season with salt and pepper. Set aside. Keep warm.

Add onions to skillet with juices. Sauté until golden. Set aside. Wipe skillet clean. Add butter. Add onion rings. Stir to coat with butter. Add stock. Bring to a boil. Add vinegar, if desired, to taste. Pour sauce over steaks. Serve hot with pickled cucumbers or French-style green beans and baked potatoes.