Hollandse Biefstuk met Uitjes (Dutch Steak with Caramelised Onions)

• 2 large Yellow onion
• 40 g Unsalted butter
• 2 tbsp Sunflower oil
• 1 tsp Fine sea salt
• 2 pieces Beef steak, about 2.5 cm thick
• 1 tsp Black pepper
• 200 ml Beef stock
• 2 tsp Red wine vinegar
• 2 tsp Dijon mustard
• 10 g Fresh parsley

1. Halve and thinly slice the onions. Pat the steaks dry, then season both sides with the salt and black pepper. Finely chop the parsley and set aside.
2. Heat half the butter with 1 tbsp of the sunflower oil in a large frying pan over medium heat. Add the onions and cook, stirring often, for 20 to 25 minutes until deeply golden and sweet; if they start to catch, lower the heat slightly. Stir in 1 tsp of the red wine vinegar and 1 tsp of the Dijon mustard, then scrape the onions onto a plate.
3. Add the remaining 1 tbsp sunflower oil to the same pan and turn the heat to medium-high. Sear the steaks for 2 to 4 minutes per side, depending on thickness and how you like them, until well browned. Transfer to a warm plate to rest.
4. Pour the beef stock into the pan and bring to a simmer, scraping up the browned bits. Simmer for 2 to 3 minutes until slightly reduced, then whisk in the remaining butter, remaining 1 tsp red wine vinegar, and remaining 1 tsp Dijon mustard. Taste and adjust with a little more salt and pepper if needed.
5. Return the onions to the pan just to warm through, then spoon them over the rested steaks. Pour over the pan sauce and finish with the parsley. Serve straight away.

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