Onion roast-beef

First cut the roast beef into four equally sized steaks. Peel the onions and cut them into fine rings. We prepared the onion roast beef on the Enders Monroe Pro 3 SIK Turbo gas grill. Since this grill has a turbo zone (= extra hot zone for steaks), we heated it up to grill the rump steaks over direct high heat in a cast iron pan. The pan is heated up and the roast beef is seared with a little clarified butter over direct high heat for about 60 seconds per side. Tip: If the steaks are seared on the fat side first, the fat also becomes crispy and the rendered fat adds a little more flavour to the pan!

At the same time, fry the onion rings. For this, we put the cast-iron turning plate in the grill and grill the onions over a high heat until hot. Again, add a little clarified butter to the onions so they don't stick.

When the steaks are seared on both sides, they are now placed in the indirect area of the grill to be pulled to the desired core temperature. Depending on the thickness of the steak, this takes about 15-20 minutes. During this process, the cooking temperature is reduced to about 120 °C.

While the steaks continue to brown, stir the flour into the drippings of the steaks in the empty pan and deglaze with the red wine and beef stock. The sauce is now reduced to the desired consistency and finally seasoned with salt, pepper and a little sugar. In the meantime, the onions are fried until golden brown and the meat has also reached the desired core temperature (56 °C-58 °C for medium) and it is served on a sauce plate. Spread the roasted onions generously over the meat.