Old Viennese Paprika Roast Beef | Tenderly Braised in Cream Sauce

Pat the roast beef or beef fillet slices dry and lightly score the edges so they do not curl during searing. Season both sides with salt and freshly ground pepper, and lightly dust one side with plain wheat flour.

Peel the onions and cut into thin strips. Peel the garlic cloves and chop finely. Wash and deseed the red bell peppers, then cut into bite-sized strips. Wash and finely chop the parsley.

In a spacious pan, heat 1 tbsp of clarified butter strongly. Place the steaks floured side down first and sear vigorously for 2–3 minutes on each side. Remove the meat and let it rest warm in the preheated oven at 80 °C top/bottom heat.