Marinate the salted steaks with the chopped dill and parsley for about half an hour.
Place them in a buttered dish and season with salt and pepper. Fry the chopped onions in the foaming butter until blond, cool and mix with the grated Tilsiter. Carefully spread this mixture evenly over the salted steaks and place in the oven heated to 220 degrees for about 3 minutes.
Later pour the white wine over them and put them back in the oven for another 3 to 5 min.
Bring to the table in the form and boiled potatoes or possibly long-grain rice to the table.