Stéphane Reynaud, the bestselling author of Ripailles: Traditional French Cuisine, chooses one of his favourite French roasts – roast beef served on a bed of onions – and serves it with a classic side dish.
- 1.25 kg (2 lb 12 oz) beef eye fillet
- 2 tablespoons olive oil
- 200 ml (7 fl oz) white wine
- 6 large onions, peeled and quartered
- 1 tablespoon brown sugar
- 2 bay leaves
- 50 g (13⁄4 oz) butter
1Preheat the oven to 200°C (400°F/Gas 6).
2Heat the olive oil in a flameproof casserole dish. Add the beef and brown on all sides over high heat.
3Remove the beef from the dish and set it aside on a large plate. Deglaze the casserole dish with the white wine and scrape the bottom of the dish well using a spatula. Add the onions, sugar and bay leaves and cook, covered, until the onions are soft.
4Return the beef to the casserole dish. Add the butter, cover, and roast in the oven for 25 minutes.
5Remove the roast from the oven and allow the beef to rest in its juices, covered, for 10 minutes, before serving.
6Serve with boulangère potatoes.
IMAGE © FRÉDÉRIC LUCANO
Originally published on our sister site, FrenchEntrée