Delicious roast beef with rosy onions

Ingredients for 2 servings:

• 2 slice(s) rump steak(s), cut fat edge
• Salt and pepper, black from the mill
• 1 tbsp sunflower oil
• 80 g butter
• 500 g onion(s), white
• 1 tsp tomato paste
• 100 ml white wine
• 500 ml beef broth
• ½ tsp marjoram
• Balsamic vinegar (aged for at least 10 years)
• Oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Balsamic sauce gives the roast a special touch

First, for the sauce, peel 200g of onions, halve them, slice them into thin strips, and fry them lightly in half of the butter, stirring occasionally. Stir in the tomato paste and sauté briefly. Deglaze with white wine and allow it to reduce almost completely. Add the beef stock in four batches, stirring constantly until the liquid is almost completely reduced. The sauce should be nice and creamy. Season with salt, pepper, marjoram, and a generous splash of balsamic vinegar. Meanwhile, peel the remaining onions, slice them into rings, and deep-fry them, then place them on kitchen paper. Flatten the meat slices and score the fat several times. Season the slices with salt and pepper, and fry them in oil. Add the remaining butter and fry the roast over a moderate heat until light pink, basting with the fat frequently. Serve the roast on warmed plates. Pour the sauce over the meat and top with the fried onions. The perfect side dish: crispy fried potatoes or chips and beans wrapped in bacon.