Blanch the onions briefly in boiling water, then remove the skin. Steam in hot oil until soft. Add apple cider, vinegar and pepper kettle and gently simmer everything together for 20 min with the lid closed.
Season with salt. Stir cold butter in small pieces into the sauce. Roast the lamb fillets in a little hot butter on both sides for about 3 minutes. Cut into slices and arrange on plates with the pepper and onion ragout.
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