Name: Classic Onion Roast Beef
Ingredients: 4 slices Well-aged of roast beef; 1 tbsp Mustard; Salt; Pepper; 2 Tbsp Flour for dusting; 100 ml Vegetable oil; 200 ml Beef broth; 500 g Brown onions; 20 g Cold butter

Classic Onion Roast Beef

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Ingredients

4 slices Well-aged of roast beef (approx. 180 g, or alternatively, beef sirloin)
1 tbsp Mustard
Salt
Pepper
2 Tbsp Flour for dusting
100 ml Vegetable oil
200 ml Beef broth (or instant broth)
500 g Brown onions
20 g Cold butter

Instructions

Step 1 of 5

Cut slits in the tendons along the edge of the meat at approximately 2 cm intervals to prevent the roast beef from curling during cooking. Gently flatten the slices between sheets of cling film, spread mustard on both sides, and season with salt and pepper. Dust one side with flour.

Step 2 of 5

Heat 50 ml of oil in a pan. Place the roast beef in the pan with the floured side down and sear on both sides for a total of 3 minutes. Remove from the bread and then let it rest in a preheated oven at 80°C (175°F) on convection setting for 5-8 minutes on a preheated plate.

Step 3 of 5

Deglaze the bread with broth and cook over medium heat for 10 minutes.

Step 4 of 5

Kitchen knife, cutting board, frying pan, spatula, kitchen paper
Peel the onions and cut them into thin rings. Heat the remaining oil in a pan. Fry the onion rings until light brown, remove them, and drain thoroughly on plenty of kitchen paper.

Step 5 of 5

Finally, thicken the gravy with small pieces of cold butter. Don't let it boil. Then add the meat, along with any accumulated juices, to the gravy and heat through briefly. Scatter the fried onions over the top before serving.