Barbecued fillet of beef with caramelised radish and onion

An exquisite variant on barbecued beef fillet - impress your guests with this succulent dish.
BARBECUED FILLET OF BEEF with Caramelised Radish and Onion
1H 10M



1.Trim fillet of any fat and membrane. Tuck thin end of fillet underneath. Using kitchen string, tie beef firmly at 2cm intervals to keep shape. Combine wine, half of the garlic, thyme, bay leaves and peppercorns in dish; add beef, turn to coat in marinade. Cover, refrigerate overnight, turning three times.
2.Remove beef from marinade; discard marinade. Pat beef dry with absorbent paper; brush with oil, then season.
3.Cook beef on heated barbecue until browned all over. Cover with lid or foil; cook about 45 minutes for medium or until done as desired. Transfer beef to heated plate; cover with foil, stand 20 minutes.
4.Meanwhile, make caramelised radish and onion. Heat medium frying pan; add sugar to pan. Cook over medium heat until sugar turns golden brown. Add vinegar carefully, sugar will bubble fiercely; stir until sugar dissolves. Bring to the boil; simmer, uncovered, until syrupy. Stir in onion, radish and the remaining garlic; simmer about 5 minutes or until onion softens.
5.Serve sliced beef with caramelised radish and onion and watercress.

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