Rare roast fillet of beef with onion marmalade

  • 10 mins preparation
  • 45 mins cooking
  • Serves 12
  • Print


Rare roast fillet of beef with onion marmalade
  • 1 fillet of beef, fat trimmed and neatly tied
  • 30 gram unsalted butter, at room temperature
  • 3 teaspoon cooking (kosher) salt
  • 3 teaspoon freshly ground black pepper
Onion marmalade
  • 500 gram red onions, thinly sliced
  • 2 tablespoon extra-virgin olive oil
  • 200 millilitre red wine
  • 2 tablespoon balsamic vinegar
  • 1/4 cup (55g) caster sugar


Rare roast fillet of beef with onion marmalade
  • 1
    Preheat oven to 250°C (230°C fan-forced).
  • 2
    Place beef in a shallow roasting tray. Using your hands, rub butter all over fillet and sprinkle evenly with salt and pepper. Roast 30-35 minutes for rare or 40-45 minutes for medium rare. Remove from oven, tent with foil and stand 20 minutes. Remove string and slice thickly.
  • 3
    Meanwhile, to make onion marmalade, combine onions and oil in a large frypan and cook over moderate heat until onions are soft, about 8 minutes, stirring frequently. Season with salt and pepper, then stir in wine, balsamic and sugar. Bring to a simmer, then reduce heat to low and simmer gently, uncovered, for 40 minutes or until liquid has reduced to a syrup, stirring from time to time. Allow to cool in pan, then transfer marmalade to an airtight container. Refrigerate and serve chilled or at room temperature.

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