Medium-Rare Roast Beef with Caramelized Onions & Fresh Thyme

Ingredients
For the roast:

1 beef roast (rump, fillet, or sirloin) – 1.2 kg

2 tbsp olive oil

4 crushed garlic cloves

5–6 sprigs fresh thyme

Salt & freshly ground black pepper

For the caramelized onions:

3 large yellow onions, finely sliced

2 tbsp butter

1 tbsp brown sugar

1 tbsp balsamic vinegar

1 pinch salt

Preparation
1. Sear the roast

Preheat your oven to 200°C (400°F).

Remove the roast from the refrigerator 30 minutes before cooking to allow it to reach room temperature.

Generously season with salt and pepper.

Heat the oil in a Dutch oven or ovenproof skillet.

Sear the roast on all sides (about 8–10 minutes) until well browned.

Add the crushed garlic and thyme sprigs around the roast.

2. Oven Cooking

Place the roast in the oven (in the open casserole dish or on a rack with a dish underneath).

Medium-rare cooking: Allow 15 minutes per 500g (or 35–40 minutes for 1.2kg).

Ideally, use a meat thermometer:

For medium-rare, the center should reach 52–55°C (120–131°F).

Once cooked, remove the roast, cover it with aluminum foil, and let it rest for 10 to 15 minutes. This allows the juices to distribute evenly.

3. Caramelized Onions

While the roast is cooking, melt the butter in a skillet over medium heat.

Add the onions and a pinch of salt. Let it melt for 5 minutes.

Add the brown sugar and stir. Continue cooking over low heat for 20 to 25 minutes, stirring regularly.

At the end of cooking, deglaze with the balsamic vinegar. Mix and set aside.

Presentation

Cut the roast into generous slices: the inside should be pink and juicy, and the outside golden brown.

Arrange the slices on a bed of caramelized onions.

Garnish with a few sprigs of fresh thyme for a touch of flavor and color.

Perfectly serve with roasted potatoes or a gratin.