Onion Roast Beef
by Tavolino
A classic of Viennese cuisine: tender beef, pan-seared, served with a rich gravy and crispy fried onions.
Ingredients
- Sirloin steak 4 pieces
- Flour 2 tablespoons
- Clarified butter 2 tablespoons
- Onion 250 g
- Beef broth 0.125 l
- Butter flakes 3 pieces
- Frying fat 1 tablespoon
- Salt 4 pinches
- Pepper 4 pinches
Preparation
- 1
Lightly pound the meat and make small incisions along the edges so it does not curl while searing.
- 2
Season the pieces of meat with salt and pepper.
- 3
Lightly coat one side of each piece of meat in flour.
- 4
Heat the clarified butter in a pan and sear the meat on both sides over high heat.
- 5
Remove the meat from the pan and keep warm.
- 6
Deglaze the pan drippings with the broth and let it reduce slightly.
- 7
Thicken the sauce with the butter flakes and let it foam up briefly.
- 8
Peel the onions, slice into thin rings, and fry in a separate pan with fat until golden brown.
- 9
Arrange the meat on plates, pour the sauce over it, and garnish with the crispy fried onions.