Quick roast, Swabian style, pink and still cooked through

Ingredients for 1 servings:

• 250 g roast beef, well-hung, approx. 3 cm thick
• ½ cup rice
• 1 m.-sized onion(s)
• 2 salt and pepper
• 150 ml beef stock
• 1 tsp flour
• 150 ml red wine, dry and strong
• 1 tsp clarified butter
• a few stalks of parsley

Instructions

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

Roast beef prepared in 20 minutes with side dishes. The meat isn’t bloody, but it’s still juicy, tender, and pink. A light dish, but it’s still filling! It’s also easy to make as a standalone dish with little effort. Preheat the oven to 150 degrees Celsius, place a baking tray or wire rack on the middle rack. Cook the rice according to the instructions. Slice the onion into rings. Wash the meat and dry it with kitchen paper, pressing lightly (do not pound it flat!), then cut into the fat side with a sharp knife, just below the meat. Season with salt and pepper, and coat in a little flour. Heat a pan. Heat the clarified butter until very hot and fry the meat for 2 minutes on each side. Remove from the pan, place in an ovenproof dish, cover with aluminum foil, and place in the preheated oven for 10-12 minutes. Reduce the heat to low and fry the onion rings until they are as brown as you like them. Deglaze with beef stock and red wine to loosen any browned meat. Simmer the sauce slightly and season with salt and pepper. Remove the meat and let it rest for 3 minutes. Pour the sauce over the meat, top with the onions, and add the rice. Garnish with parsley.