Viennese onion roast beef
Ingredients
- 600 gBeef sirloin (taken out of the fridge 30 minutes before)
- 4 pcOnion (finely sliced)
- 40 gUnsalted butter
- 2 tbspRapeseed oil
- 30 gWheat flour
- 100 mlRed wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlVeal stock concentrate
Method
Seared beef steaks topped with a mountain of melting brown onions. The reduced meat juices coat the plate with a deep shine.
- 1
Thinly slice the onions into even strips. Lightly coat them in flour so they brown better and add body to the sauce.
- 2
In a pan, heat the butter and rapeseed oil. Add the onions. They should cook gently until brown and translucent without burning. When the smell of caramelized sugar appears, it's ready.
- 3
Heat another pan with a drizzle of oil over high heat. Place the sirloin steaks. Look for a well-marked crust on each side. Season with salt and pepper after browning.
- 4
Remove the meat. Pour the red wine into the hot pan to deglaze. Scrape the juices from the bottom. Add the veal stock and onions, then let reduce until the sauce coats the spoon and becomes glossy.
Frequently asked questions
How do you get this dish right?
- Never salt the meat before searing, it draws out moisture and prevents a good crust from forming.
- Patience is key for the onions: they must confit without burning to release their natural sugar.
How long does this dish keep?
Eat immediately. Reheated meat loses its tenderness and becomes firm.
