Ingredients (serve 4):
800 g. pork entrecôte
1 pinch thyme
4 onions
60 ml vinegar
60 ml dry red wine
2 tsp. green pepper
125 g. butter
Black pepper
Salt

Preparation and serving:
Peel and chop fine the onions. Put it in a deep pan together with the pan, bring it to the boil, then leave it to summer until the wine evaporates. Leave it to cool down, and then mix it together with the butter, black pepper and salt until you get homogeneous mixture. From the mixture form a flat layer, then roll it, pack it in folio and leave it in the fridge. Sprinkle the meat with salt, green pepper and thyme. Grill to your taste. Order it in a serving plate, cut the butter in disks and put one on each piece of meat.
Serve hot. Offer Beaujolais.

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