Two-crusted sirloin

A recipe by Elisabeth Grabmer from the Waldschänke restaurant in Grieskirchen that shows how versatile onions can be as a side dish to the Beiried of young bull from the region.

© Foto Oberösterreich Tourismus/Urlaubsregion Vitalwelt/Tom Son: Elisabeth und Clemens Grabmer im Freien in Grieskirchen.
Elisabeth und Clemens Grabmer stehen am Rand eines Feldes, sie tragen ihre Kochbekleidung.
© Zwei-Hauben-Beiried vom Restaurant Waldschänke



  • Beiried young bull
  • Kitchen string
  • Salt
  • Pepper
  • Rapeseed oil
  • Rosemary sprig
  • Garlic

Braised onions:

  • Shallot onions
  • Butter
  • Thyme sprig
  • Cider vinegar
  • Rosemary sprig


  • Quinoa
  • Gravy
  • Salt
  • Pepper
  • Onion

Braised lettuce hearts:

  • Lettuce hearts
  • Rapeseed oil
  • Salt
  • Pepper
  • Sugar
  • Butter
  • Apple juice


  • Onions
  • Water
  • Vinegar
  • Sugar
  • Roasted onions



Remove the fat layer and tendons from the beef. Then cut into slices at least 2.5 cm thick. Tie the slices with kitchen string so that the beef does not lose its shape.
Salt and pepper the beef, heat the oil in a pan and then add the rosemary, garlic and the meat to the pan. Fry the meat until it has a nice colour and then put it in the oven at 180 degrees for 15-20 minutes. The core temperature should be 50-52 degrees.

Tip: Let the beef rest briefly before cutting it open so that the meat stays nice and juicy.


Peel the onions and cut them into 1 cm thick slices. Fry slowly in a pan with butter and thyme until the onions are golden brown, turning them occasionally.
Turn down the heat and deglaze the onions with cider vinegar, add fresh thyme and rosemary sprigs and simmer to soften the onions.



Cook the quinoa for 20 minutes. Add gravy to the cooked quinoa to give it a good brown colour. Add salt and pepper.
The quinoa is served in onion segments. To do this, halve an onion and boil it in salted water, cut away the stalk and separate the individual onion layers from each other and fill with quinoa.



Cut the lettuce hearts in half. Finely chop the outer leaves and fry the inner pieces with rapeseed oil in a pan. Add salt, pepper, a pinch of sugar and a small piece of butter and deglaze with a dash of apple juice.




For the garnish, first prepare pickled onion rings: To do this, bring a third of the water, vinegar and sugar to the boil, place the onion rings in a bowl and pour the hot marinade over them.
Roasted onions can be homemade or bought as desired.
Prepare a sauce of salt, pepper, oil and must vinegar for the chopped salad.


Arrange the beef, quinoa and lettuce hearts on a plate, add the gravy and garnish with the pickled onion rings, the fried onions and the sliced lettuce hearts.