Zwiebelrostbraten – Traditional German Roast Beef with Crispy Fried Onions

Preparation

1. 01

   Step 01

   Pat the sirloin steaks dry with kitchen paper, season with salt and pepper, and lightly coat in flour. Shake off any excess flour.

2. 02

   Sear over high heat

   Heat the butter and oil in a heavy-based frying pan (cast iron is best) until very hot. Fry the steaks in batches for 2–3 minutes on each side over high heat until they have a dark brown crust. Remove and keep warm in an oven preheated to 80 °C.

3. 03

   Fry slowly over medium heat

   Add the onion rings to the pan and fry slowly over medium heat for 12–15 minutes, turning occasionally, until golden brown and crispy. Add the sugar and caramelise briefly. Remove the fried onions and set aside.

4. 04

   Deglaze and reduce

   Add the tomato purée to the pan and fry briefly. Deglaze with the red wine and reduce by half.

5. 05

   Reduce over medium heat

   Add the beef stock and mustard, bring to the boil, and simmer over medium heat for 8–10 minutes until the sauce is silky. Season with salt and pepper. Whisk in the cold butter in pieces until the sauce is glossy.

6. 06

   Step 06

   Remove the steaks from the oven, place on warmed plates, and pour over the sauce. Generously top the steaks with the fried onions and serve immediately.