roast beef with onions

Ingredients for 2 servings:

• 2 rump steaks or ribeye, at least 2 cm thick
• 1 butcher’s onion(s)
• 1 jar beef stock, 400 ml
• salt and pepper
• 3 tbsp flour
• 1 tbsp paprika powder, sweet
• 1 tbsp clarified butter for frying
• 200 g clarified butter for frying
• 100 ml red wine, dry
• 2 tbsp butter, cold
• 1 tbsp cornstarch

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

First, dice 1/3 of the onion and cut the rest into half rings. Mix the paprika powder and 2 tablespoons of flour, then toss the onion rings until they are completely coated with the seasoned flour. Heat a pot with 200g clarified butter to approximately 175°C, then brown the floured onion half rings while stirring. Remove the onion rings and let them drain on a plate lined with kitchen paper. Season the steaks with pepper and salt, then toss them in the remaining flour. Heat 1 tablespoon of clarified butter in a cast-iron pan until just before it smokes, then fry the steaks for approximately 3 minutes per side (approximately 50°C internal temperature). Then remove the steaks from the pan and place them in the oven preheated to 75°C along with the onion rings and let them rest for 10 minutes. Add the diced onions to the pan and brown lightly, then deglaze with red wine and beef stock. Allow to reduce, then season with salt and pepper. Stir in the cold butter to thicken; do not let it boil again! Optionally, thicken with cornstarch, stirred with a little water until smooth. Then serve. Place the steaks on warmed plates, spoon some of the sauce over the steaks, and drizzle the rest around them. Pile the fried onions on top and serve with your choice of side dishes.