Rheinischer Zwiebelrostbraten

Instructions

1. Slice the onions into thin rings. Season lightly with salt and toss in flour. Shake off excess.
2. Heat clarified butter in a large skillet over medium-high heat. Fry the onion rings, stirring occasionally, for 12–15 minutes until deeply golden and crispy. Remove and drain on paper towels. Keep the flavoured butter in the pan.
3. Season the beef steaks with salt and pepper. Over very high heat, sear the steaks for 2–3 minutes per side for medium-rare, or longer to preference. Remove and rest on a warm plate.
4. In the same pan, add the tomato paste and stir for 1 minute. Pour in the red wine, scraping up all bits. Let reduce by half.
5. Add the beef stock and thyme sprigs. Simmer for 8 minutes until reduced and slightly thickened. Season to taste.
6. Return the steaks to the sauce and warm through for 2 minutes.
7. Plate the steaks, pour the gravy over and crown with a generous pile of crispy onion rings. Serve with Spätzle or mashed potatoes.

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