Roast Onion with Mashed Potatoes

Peel the potatoes, cut into quarters and boil in salted water, then drain and press through the press while still hot. Stir in hot milk, 1 tablespoon butter, salt and nutmeg with a whisk and keep the puree warm.

Cut the onion into thin slices, season with salt, bell pepper and paprika and dust with flour, fry in hot oil until golden brown.

Season each meat with salt and pepper and sear in oil on both sides in a frying pan, then let sit for a few minutes over low heat.

Remove the meat from the pan and keep warm. Deglaze the pan with the stock and red wine and reduce by half.

Arrange the meat with the mashed potatoes and the onions, pour the sauce over it and serve.

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