Beef loin with homemade barbecue sauce, roasted potatoes and caramelized onions

What could be cozier than a tasty steak with roasted potatoes and caramelized onions at a festive gathering? This dish, which perfectly combines the juiciness of a good steak with the softness of the potatoes and the sweet flavor of the caramelized onions, is the very definition of culinary comfort. The special touch also comes from the homemade barbecue sauce, which with a blend of unique flavors will be the talk of the table!

Imagine the tempting aroma of the meat roasting in the oven, the potatoes browning slowly and the onions caramelizing until they reach their sweetest point. The juiciness of the steak, the crispy texture of the potatoes and the sweet-and-sour note of the onion come together in a feast for the senses.

The best thing about this recipe is its versatility and simplicity. Perfect for any celebration, from a Christmas dinner to a Sunday meal with friends, this dish will impress your guests without the complication of a laborious preparation. In addition, its combination of classic flavors ensures it will please everyone.

I hope you enjoy this recipe. I think it's a homely meal with a nice presentation, while still being easy to prepare and very satisfying. A winning combination for any occasion you want to make special!

Ingredients

For the steak with potatoes:

• 1 kg beef loin
• 8 medium potatoes
• 4 onions, quartered
• 60 ml olive oil
• Salt
• Freshly ground black pepper
• 30 ml white balsamic vinegar
• 60 g butter, melted
• 1 teaspoon sugar
• 15 ml extra olive oil
• 4 sprigs of rosemary
• Homemade barbecue sauce (recipe below)

For the barbecue sauce:

• 1 onion, finely chopped
• 1 teaspoon crushed garlic
• 30 ml olive oil
• 45 ml tomato purée
• 120 g brown sugar
• 120 ml red wine vinegar
• 15 ml apricot jam
• 15 ml Mrs. Ball's chutney
• 1 red chili, finely chopped
• 5 ml Dijon mustard
• 15 ml Worcestershire sauce

Preparation

Homemade barbecue sauce recipe:

1. To make the barbecue sauce, in a medium pan sauté the onions and garlic in a little olive oil until tender. Add all the other sauce ingredients and let simmer for 10 to 15 minutes
2. Transfer the sauce to a blender or food processor, add salt and pepper and blend until smooth. Set aside.

For the roasted steak:

1. Cut the potatoes into wedges and place them on a roasting tray.
2. Drizzle them with 60 ml olive oil. Add the rosemary leaves and season generously with salt and pepper. Roast for about 40 minutes or until golden and crispy.
3. At the same time you have the tray with the potatoes, place the quartered onions on another baking tray (I love to use the small ones from Naturals de Nordic Ware), drizzle with balsamic vinegar and melted butter, sprinkle with sugar and roast for about 35 minutes or until caramelized and golden.
4. Increase the oven temperature to 220 ˚C.
5. Place a Heritage Le Creuset iron baking dish in the oven and leave it for a few minutes, until it is very hot.
6. Add olive oil to the tray and put in the meat, searing the entire loin well, about 5 minutes on each side.
7. Brush the browned loin with the barbecue sauce (brush all over the loin) and roast it for 15 minutes, basting with the sauce and turning it every 5 minutes (it should end up coated with sauce on all sides).
8. After the time is up, remove from the oven. Let the loin rest for 5 minutes before serving with the roasted potatoes, caramelized onion and sprigs of rosemary.