Old Viennese Oven Roast Beef | Crispy & juicy with potatoes

Preheat the oven to 190 °C top/bottom heat. Peel the potatoes and cut or slice them thinly into approx. 3 mm slices. Peel the onions and cut into thin rings. Finely chop the garlic.

Pat the beef steaks dry, lightly score the edges so they do not curl during searing. Gently pound, season on both sides with salt and pepper, and spread thinly with mustard on one side.

Heat 20 g of clarified butter in a pan. Slowly sweat the onion rings until golden yellow, briefly sauté the chopped garlic with them, and remove from the pan.