Roast Onion with Roast Potatoes and Cucumber Mustard

Trim the roast well, make light incisions at the edge at regular intervals so that the meat does not bulge during roasting, and flatten it with a meat tenderizer. Season with salt and pepper and brush with mustard. Turn roast in flour on one side.

Heat oil in a large frying pan, sear meat first on the floured side, then on the other side, then keep warm.

Cut shallots into strips, add and sauté until brown. Pour in jus, apple cider vinegar as well as bouillon and let the sauce boil down well. Stir in some cold butter and thicken the sauce with it.

Arrange the roast onion on warmed plates, pour the sauce over it and serve with roast potatoes and the extra cucumber mustard.

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