My Classic Roast Beef

Summary

Ingredients

For the meat:

• 4 slices beef, from the prime rib, with a fat rim, approx. 180-200 g
• Salt and pepper, white, freshly ground
• 1 tablespoon rapeseed oil
• 15 g butter

For the sauce:

• 200 g onion (s), white
• 60 g butter
• 1 teaspoon tomato paste
• 100 ml white wine (Chardonnay)

For the broth:

• salt and pepper
• 1 teaspoon marjoram, fresh, very finely chopped
• 1 shot balsamic vinegar, at least 0 years old

Also:

• 450 g onion (s)
• 4 tablespoon rapeseed oil
• 50 g butter
• some flour
• 2 tablespoon chives, cut into fine rolls

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Instructions

1. Sauce:
2. Peel the onions, cut in half, cut into fine slices and fry in melted butter while stirring until golden. Stir in the tomato paste, sweat briefly, deglaze with the Chardonnay and reduce to a syrupy consistency. Pour the broth in 4-6 parts one after the other, reducing the liquid almost completely while stirring. The sauce should be thick (creamy). Season the sauce with salt, pepper, marjoram and balsamic vinegar and keep it warm.
3. In the meantime, peel the remaining onions, cut in half and cut into very fine strips (best done with a slicer). Heat the oil and butter in a pan. Dust the onion strips lightly with flour and fry until crispy over a low heat. Place the onions on a paper towel.
4. Plate the meat slices evenly, ideally between cling film, cut the edge of fat several times. Season the meat slices with salt and pepper. Then fry in oil, add butter, fry the meat until the heat is not too high.
5. Arrange the roast on warm plates. Pour the sauce over it, cover with the fried onions and decorate with the chives.
6. Fried potatoes or fried spaetzle go perfectly with it.