Christmas Roast Beef

Ingredients

• 800 g roastbeef
• Salt
• Pepper
• 2 tbsp butter
• 2 tbsp chopped almonds
• 3 sprigs thyme
• 400 g red onions
• 250 ml dry red wine

Instructions

1. 1.

   Wash and pat the roastbeef dry, tie it with kitchen twine. Season with salt and pepper.

2. 2.

   Heat 1 tbsp butter in a pan. Sear the roastbeef on all sides, then roll it in almonds. Place in the oven on a rack (with the fat pan underneath) at 140 °C (convection 130 °C; gas: level 1–2) and cook for 45 minutes to medium‑rare (adjust time according to thickness).

3. 3.

   Meanwhile wash thyme, shake off excess water, pluck leaves and chop. Peel onions, cut into wedges and sauté in the pan drippings. Deglaze with red wine and reduce almost completely. Remove from heat, stir in remaining cold butter and thyme, season with salt and pepper.

4. 4.

   Remove the meat from the oven after cooking, untie the twine. Plate the roast beef over the onions.