Preparation
Chop the onion. Wash and blend the strawberries in a blender, or blend them with a hand blender.
Combine the onion, sugar and vinegar in a saucepan and bring to the boil to reduce by half.
Turn it off, add the strawberries and put it back on the heat to cook, this time in a bain-marie.
Add the tablespoons of olive oil and whisk with a fork. Add the pepper and turn off the heat, but keep the bain-marie warm.
Season the medallions with salt and grill them.
Place the medallions on a platter and cover with the strawberry sauce.
Serve with a celery and onion salad.
