Roast Beef with Onion and Mushroom

Preheat oven to 180°C (approximately 350°F).

Peel onions and place in an ovenproof dish. Melt butter and season with salt and pepper. Brush onions with a little butter and bake in oven for about 25 minutes. Spread with more butter as necessary during cooking and possible pour in water to prevent onions from drying out.

Rinse mushrooms and depending on size, leave whole or cut into smaller pieces.

Make small piles of Parmesan on a baking sheet lined with baking paper and cook in oven for about 5 minutes or until cheese has melted. Cool and remove chips.

Rinse scallions, trim and cut diagonally into thin rings.

Rinse meat, pat dry, season with pepper and salt and sear in hot oil on all sides. Remove from pan and place in an ovenproof dish. Roast in oven for about 8 minutes to finish cooking (more or less depending on desired doneness). Turn once during roasting.

Saute mushrooms with scallions in 1 tablespoon of butter for 1-2 minutes. Season with salt and pepper.

Combine pan drippings with veal stock and deglaze with cognac and reduce to about 150 ml (approximately 1/2 cup). Remove from heat and stir in 2 tablespoons cold butter. Season with salt and pepper.