- For the roast beef
- 1 kilogram
- 300 grams
Bacon (prepared by a butcher as a tall, thin surface for wrapping)
- 1 tablespoon
- 1 teaspoon
- freshly ground Pepper
- 2 tablespoons
For the sauce, peel 1 onion, trim, dice finely and saute in a saucepan with butter until translucent. Add red wine and slowly reduce liquid to about half and season with salt and pepper. Keep warm over low heat. Peel remaining onions, trim and cut in half and into wedges.
Place white onion wedges on a baking sheet and bake in a 180°C (approximately 350°F) oven for about 30 minutes.
Simmer red onions in red wine sauce over low heat.
For the roast beef, cut roast beef crosswise on fat side. Mix oil with mustard, salt and pepper in a bowl and rub beef with mixture. Wrap with raw bacon and tie with kitchen twine.
Place trimmed roast in a very hot ovenproof pan with clarified butter, brown meat on all sides and place uncovered in the preheated oven, with onions, for about 15-20 minutes. Continue to cook, remove from the oven and season with salt and pepper. Wrap roast beef in aluminum foil and let rest for 10-15 minutes in an 80°C (approximately 175°F) oven. Keep onions warm in the oven as well.
To serve, slice beef with onions in red wine sauce and onion wedges on a plate.
When slicing beef be sure to cut against the grain.