German Roast Beef With Fried Onions & Red Wine Sauce
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
This roast beef recipe is a nod to the German classic, called rostbraten. While this recipe requires a bit of prep and forethought, it’s largely hands-off.
- 2 quarts unsalted beef stock
- 1 cup red wine
- 3 sprigs fresh thyme
- 2 tablespoons butter
- 1 cup buttermilk
- 1 red onion, finely sliced
- 2 cups flour
- Oil, as needed for frying
- 2 (12-ounce) Certified Piedmontese New York strip steaks
- 1 tablespoons salt
- 1 tablespoon black pepper
In a saucepot over medium-high heat, combine the beef stock, red wine, and thyme sprigs and reduce until there is about 4 ounces of liquid remaining in the pot. Whisk in the butter. Keep warm until ready to serve.
Meanwhile, soak the thinly sliced onions in the buttermilk. Season the flour with salt and pepper and dredge the soaked onions until coated. Fry the onions until golden brown.
Season the steaks with salt and pepper and grill to medium rare. To serve, cover the steaks with the red wine sauce and serve with fried onions.
Pairing: German Spatburgunder