600 - 800 g veal fillet in large cubes
4 red onions in large boats
Put the ingredients on a skewer and give them a brush stroke with rapeseed oil. Season them with salt and pepper and possibly. other spices you want.
Place them directly on a hot grill and brown them quickly on all sides, before placing them on the top shelf of the grill and letting them enjoy until they are medium fried. The time depends on the thickness of the dice.
You can find the recipe for cream au gratin potatoes HERE .
Served with desired accessories, e.g. fried mushrooms, seasoned with tarragon.