Ingredients

• 110ml/4fl oz red wine
• 110ml/4fl oz beef stock
• 200g/7oz butter
• softened
• 2 large onions (or 1 huge onion)
• half cut into thick rings
• half finely diced
• 2 tbsp balsamic vinegar
• 2 tbsp fresh flatleaf parsley
• leaves roughly chopped
• salt and freshly ground black pepper
• 4 x 200g/7oz rib-eye steaks
• at room temperature
• 1 tbsp olive oil
• 110g/4oz plain flour
• 2 free-range eggs
• beaten
• vegetable oil
• for deep frying

Directions

• First
• make a red wine reduction by bringing the red wine and beef stock to the boil
• then reducing the heat to low and simmering until the volume of liquid has reduced to 50ml/2floz.
• Heat a knob of the butter in a frying pan over a medium heat. Add the diced onion and fry for 1-2 minutes
• or until just softened. Transfer to a bowl.
• Add the remaining butter
• balsamic vinegar
• red wine reduction and parsley to the bowl containing the diced onion and mix well. Season
• to taste
• with salt and freshly ground black pepper. Set aside.
• Season the steaks with salt and freshly ground black pepper
• then rub with a little of the olive oil.
• Heat a griddle pan over a medium to high heat. When hot
• add the steaks and cook for 2-3 minutes on each side (for medium)
• or until cooked to your liking. Remove from the pan and set aside on a plate to rest for 3-4 minutes. Place a spoonful of the onion butter on top of each steak while it rests.
• Meanwhile
• heat the oil in a deep-fat fryer to 190C/375F. Alternatively
• half-fill a heavy-based saucepan with oil and heat until a breadcrumb sizzles and turns golden-brown in it. (Caution: hot oil can be dangerous. Do not leave unattended.)
• Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl.
• Dredge the onion rings in the seasoned flour then dip in the beaten egg. Lower them carefully into the hot oil and fry for 1-2 minutes
• or until golden-brown and crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Sprinkle over a little salt.
• To serve
• carve each steak into slices and place onto serving plates. Pile the onion rings alongside. Spoon another dollop of the onion butter on top of each steak.