Sirloin Steak with sweet potato, sweet and sour red onion and truffle mayonnaise

Preheat the oven to 190 degrees.
Boil 100 ml. of vinegar with 100 grams of sugar in a small saucepan. As soon as it boils it may be removed from the heat. Let cool for a moment. Cut the red onion into half rings and place in the sweet and sour.
Tip: The longer you put the onions in the sweet and sour, the redder they become in color. For example, prepare these already in the morning.
Wrap the sweet potato in aluminum foil and place in the oven at 190 degrees for 45 minutes. After the 45 minutes, check if the potato is completely soft and cooked by poking it with a skewer. Large potatoes may need more time, put them back in the oven a little longer.
Chop the parsley and fry the bacon on low heat until crispy.
Sprinkle the Sirloin Steaks heavily with salt and pepper. Heat up a thick-bottomed pan. Fry well on both sides until you get a nice crust. Remove the meat from the pan and let them rest for a while, fifteen minutes is enough.
Slice the sweet potato (so not in half) and fold open. Spoon in a spoonful of Jean Baton Black Truffle Mayonnaise, then the red onion, sprinkle with bacon bits and finish with the chopped parsley.
Now slice the Sirloin Steaks and place them next to the sweet potato.
Serve with extra truffle mayonnaise on the side

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