Horse steak in a baked beet cream sauce with onion marmalade

Peel the red onion and slice it into thin half-rings. Take the horse fillet out of the refrigerator ahead of time so that the meat reaches room temperature—this will ensure even cooking.

Make onion marmalade: in a saucepan, heat the chopped red onion with wine vinegar and sugar, then simmer over medium heat until tender and lightly caramelized.

Pour the beetroot and pomegranate sauce into a saucepan and simmer the mixture for a few more minutes, until the jam thickens and takes on a rich color.

Grill the horse fillet on both sides until nicely browned, seasoning with salt, pepper, and olive oil. Finish cooking to the desired doneness in the oven.

Spoon the beetroot and pomegranate sauce with onion confit onto a serving plate and sprinkle with crushed beetroot chips.

.Slice the steak as needed and arrange it neatly on top of the sauce and jam

Before serving, sprinkle the meat with kumis distillate—this brings out the aroma and gives the dish a steppe-inspired flavor.