Düsseldorf mustard – roast beef

Ingredients for 4 servings:

• 1 kg roast beef, Argentinian (sirloin)
• 4 m.-sized onion(s)
• 4 tsp mustard (Rotisseur mustard, coarse grain)
• 4 tsp mustard (Düsseldorfer or Dijon mustard)
• 100 ml white wine, dry
• some oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim the well-hung roast beef and pat dry. Do not trim the outer edge of the fat. Cut the roast into 4 equal-thick slices (approx. 4 cm) and let it rest. Peel the onions and slice them into coarse rings. Preheat the oven to 150°C (top/bottom heat). Heat a little oil in a pan until very hot and brown the meat for about 2 minutes on each side. Place the meat in an ovenproof dish and season with salt and pepper. Meanwhile, in a saucepan, sauté the onions in a little oil until translucent. Deglaze with the wine and stir in the mustard. Remove from the heat and spread an even layer of oil over the meat in the dish. Then place the dish in the oven and continue roasting the meat at 150°C (top/bottom heat) for about 10 minutes. Serve with fried potatoes made from raw potatoes and salad.