Roast Beef with Fried Onions, Mushrooms and Almond Balls

5 from 8 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people


Roast beef:

  • 420 g 2 slices of roast beef
  • 0,5 Cup Sunflower oil
  • 8 big pinches Coarse sea salt from the mill
  • 8 big pinches Colorful pepper from the mill
  • 1 arc Aluminum foil

Roasted onions:

  • 230 g 2 Onions
  • 1 tsp Flour
  • 1 tsp Sweet peppers
  • 0,5 Cup Sunflower oil


  • 400 g Fresh white mushrooms
  • Pan of roasting onions
  • 1 tbsp Sweet soy sauce
  • 4 big pinches Coarse sea salt from the mill

Almond balls:

  • 10 piece Almond balls frozen


  • Herb butter
  • 2 Discs Orange
  • 2 Discs Kiwi
  • 2 piece Small vine tomatoes
  • 4 piece Grapes


Roast beef:

  • Take the roast beef slice out of the fridge approx. 1 hour beforehand, cut into 2 slices in the middle with a sharp knife and cut into the fat layer several times. Heat sunflower oil (½ cup) in a pan, fry the roast beef slices for 2-3 minutes on each side, wrap in aluminum foil and keep warm in the oven at 180 ° C until serving. Before serving, season with 2 big pinches of sea salt from the mill and 2 big pinches of colored pepper from the mill on each side. *) US Black Angus beef / fresh roast beef or rump steak / particularly tender, 100% Black Angus / matured for 42 days on a voyage / corn-fed / premium marbling / price € 50.90 per kilogram

Roasted onions:

  • Peel the onions, cut into slices and assemble in rings. Mix the onion rings with flour (1 teaspoon) and sweet paprika (1 teaspoon). Heat sunflower oil (½ cup) in a pan, add the onion rings and fry until golden-brown while stirring, remove and keep warm in the oven until ready to serve.


  • Clean / brush the mushrooms, remove the stems and cut into quarters. Put the champig non-quarters in the pan from the roasted onions and fry / stir-fry. Drizzle with sweet soy sauce (1 tbsp) and finally season with coarse sea salt from the mill (4 big pinches).
  • Cook the almond balls in the oven according to the instructions on the package.


  • Cover the roast beef with roasted onions and herb butter and serve with mushrooms and almond balls, each garnished with an orange slice, kiwi slice, vine tomato and grapes.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Fennel Soup

Casserole of Meatballs and Leeks