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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.