Prep time: 15 mins | Cook time: 20 mins | Servings: 2
Ingredients
- The Meat: 2 high-quality steaks (ribeye or sirloin), about 1 inch thick.
- The Onions: 3 large yellow onions, thinly sliced into rings.
- The Sauce Base:
- 1 cup beef stock.
- 1/2 cup dry red wine (like a Lemberger or Pinot Noir).
- 1 tbsp cold butter (for thickening).
- The Coating: 2 tbsp all-purpose flour (for the onions) and 1 tsp sweet paprika.
- Seasoning: Salt and freshly ground black pepper.
- Garnish: Fresh thyme or parsley.
Instructions
- Caramelize Onions: Toss the onion rings in a mixture of flour and paprika. Heat oil in a large pan and fry the onions over medium heat until they are deep golden brown and slightly crispy. Remove and set aside on a paper towel.
- Sear Steak: Season the steaks generously with salt and pepper. In the same pan, sear the steaks over high heat for 3–4 minutes per side for medium-rare. Remove steaks and let them rest.
- Deglaze: Pour the red wine into the hot pan, scraping up all the savory browned bits. Add the beef stock and simmer until reduced by half.
- Finish Sauce: Whisk in the cold butter to give the sauce a glossy, velvety texture.
- Assemble: Place the rested steaks on a plate, pour the red wine reduction over them, and pile the caramelized onions high on top.
- Garnish: Finish with a sprinkle of fresh herbs.