Peel the onions and cut them into quarters. Sauté them over medium heat in the same pan with the remaining butter. Let them soften gently until lightly caramelized, without burning them.
6. Deglaze
Pour the red wine into the still-hot pan. Scrape up all the flavorful bits with a spatula, then let it reduce for 2 to 3 minutes.
7. Make the creamy sauce
Add the veal stock and the cream. Simmer gently for 5 to 7 minutes, until you obtain a coating sauce, well bound and delicately flavored with pepper.
8. Slice the roast
Cut the roast into thick slices, perpendicular to the grain, to keep the meat nice and pink and tender.
9. Dress up
Arrange the beef slices on a large serving platter. Add the caramelized onions, then generously coat with the peppercorn sauce. Serve immediately.
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