This roast beef with caramelised onions is a delicious tender piece of meat. Filled with garlic, thyme, rosemary and more. The red onions are a perfect match!
Made by Véronique
Published at 2018-01-15, this recipe is for 4 persons and takes 50 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Let the meat get to room temperature about half an hour before preparing and pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit.
Peel and coarsely chop the garlic cloves. Pat the meat dry using paper kitchen towels and heat a dash of olive oil in a large skillet. Cook the meat for a few minutes on each side until it’s beautiful browned and transfer to the oven dish.
Season both sides with pepper and salt and place half of the thyme, rosemary, bay leaves and garlic underneath the meat and the other half on top of the meat.
Peel the red onion and chop them into half slices and set them aside.
Roast the meat beautiful rosé in about half an hour, the internal temperature should be about 55 degrees celsius or 130 degrees fahrenheit for the best result.
Meanwhile heat the large skillet again and add a knob of butter. Saute the red onion slices for about 5 minutes. Add the sugar and cook about 5 minutes more.
Pour in noilly prat or red port and let it reduce on low heat. Season with pepper and salt.
As soon as the beef is properly roasted, it’s best to let it rest for 10 minutes and wrap with tin foil so it’s won’t cool off. Divide the meat into slices with a sharp knife and serve with the caramelised onions and brussels sprouts or other vegetables.
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