Roasted Beef Roti with Caramelised Onions

“When you cook under pressure, you trade perfection.” — Gordon Ramsay

Ingredients (serves 4)

• 1 beef roti;
• 3 onions;
• 1 garlic clove;
• 25 g of butter;
• 3 tablespoons of sugar;
• potatoes to roast;
• a glass of white wine;
• olive oil, salt, pepper and provence herbs.

Preparation

1. Take the roti out of the fridge and let it at room temperature for 30 minutes;
2. Cut the garlic clove into tiny pieces. Make small incisions in the beef roti with a sharp knive and fill them with the garlic. Season with salt and pepper as you like and let it to rest for a couple of minutes;
3. Boil the potatoes for 20 minutes. Meanwhile, pour the wine with some olive oil in an oven tray. Cut the boiled potatoes in halves and one onion into the tray;
4. Cut two onions into a sauce pan, add the butter and the sugar and have it in high heat until the onion softens and gets browned. When it is close to a paste, take it out of the heat and let it cool a bit;
5. Cover both sides of the roti with butter and add the caramelised onion to them. Grill the roti briefly in a grilling pan until it gets a light brown colour;
6. Place the roti covered in onion in the oven tray and cook it at 230ºC for around 30-40 minutes, depending on how you prefer the cooking level of the meat. After cooking, season with the herbs as you like.
7. Slice the meat into thin slices and serve with a nice cup of red wine.

Bon appetit!