INGREDIENTS

• 2.2lbs roast beef
• 2 cups red wine
• 2 tbsp clarified butter
• 1 tsp sugar
• 2 ½ cups beef stock
• 3 onions
• 2 tbsp flour

HOW TO MAKE IT

1. Cut the roast beef into four equal pieces. Peel the onions and slice into rings.
2. Ensure that the meat is nice and crispy by first searing it for one minute on each side at a high temperature in a cast-iron grill pan. Use clarified butter to sear.
3. Also grill the onions over a high heat. Use the clarified butter for this too.
4. Then cook the steaks over an indirect heat at 284°F for around 12 minutes.
5. Stir the flour into the juices in the empty pan. Deglaze with red wine and beef stock. Once the sauce has the desired consistency, season with salt, pepper and sugar.
6. The meat can be served after about 12 minutes. Distribute the onions over the steak and pour over the sauce (alternatively, serve the sauce opposite on the plate).