- 30 min
Preheat oven to 400 F.
Cook the meat
Pan-sear the beef over high heat in the butter for 3 minutes on each side
or until it reaches an internal temperature of 160 F. Remove from heat and let it rest for 5 minutes. Slice the meat against the grain. Reserve.
Cook the onions
Peel and mince the onions and the garlic and cook with the thyme (reserve a few leaves for later) over high heat for 15 minutes in the same pan used to cook the beef.
Prepare the bread
Slice the baguette. Add cheese on top and a few reserved thyme leaves. Toast in the oven for 5 minutes.
Make the soup
Add the dissolved beef broth to the onion and garlic pan and let it reduce for 2 minutes. Remove the pan from the heat.
Make the salad and serve
Chop the romaine, halve the tomatoes and mix in a bowl with olive oil and red wine vinegar. Salt and pepper to taste. Serve with the beef, the sauce and the toasts.