Name: Rare roast fillet of beef with onion marmalade
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Ingredients: 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

Ingredients

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

Method

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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