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

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

What could be more comforting than a flavorful steak with roasted potatoes and caramelized onion at a festive gathering? This dish, which perfectly combines the juiciness of a good steak with the tenderness of the potatoes and the sweet flavor of caramelized onion, 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 have everyone talking at the table!

Imagine the tempting aroma of the meat roasting in the oven, the potatoes slowly browning, and the onion caramelizing until it reaches its sweetest point. The juiciness of the steak, the crispy texture of the potatoes, and the sweet-and-sour touch 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 lunch with friends, this dish will impress your guests without the hassle of a labor-intensive preparation. Plus, its combination of classic flavors ensures that everyone will love it.

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

Author

Claudia&Julia

Prep Time

25 minutes

Cook Time

60 minutes

Servings

5

Category

Meat

Cuisine

Mediterranean

Ingredients

• 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)
• 1 onion, finely chopped
• 1 teaspoon crushed garlic
• 30 ml olive oil
• 45 ml tomato puree
• 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

Directions

1. To make the barbecue sauce, in a medium frying pan sauté the onions and garlic in a little olive oil until tender. Add all the other sauce ingredients and let it simmer for 10 to 15 minutes
2. Transfer the sauce to a blender cup or food processor, add salt and pepper, and blend until smooth. Set aside.
3. Cut the potatoes into wedges and place them on a roasting tray.
4. Drizzle them with 60 ml of olive oil. Add the rosemary leaves and season generously with salt and pepper. Bake for about 40 minutes or until golden and crispy.
5. At the same time as you have prepared the tray with the potatoes, place the quartered onion on another baking tray (I love using the small ones from Naturals by Nordic Ware), drizzle with balsamic vinegar and melted butter, sprinkle with sugar, and bake for about 35 minutes or until caramelized and golden.
6. Increase the oven temperature to 220 ˚C.
7. Place a Le Creuset Heritage cast iron dish in the oven and leave it for a few minutes, until very hot.
8. Add olive oil to the tray and place the meat in it, searing the whole loin well, about 5 minutes on each side.
9. Brush the browned loin with the barbecue sauce (brush it all over the loin) and roast for 15 minutes, basting with the sauce and turning it every 5 minutes (it should end up coated with sauce on all sides).
10. When the time is up, remove from the oven. Let the loin rest for 5 minutes before serving with the roasted potatoes, caramelized onion, and rosemary sprigs.