Roast Whole Beef Fillet With Baby Onions and Physalis Fruit |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the magazine Good Food. Serve with roast vegetables. if you dont have physalis, you may use peeled green grapes or under ripe cherry tomatoes ( + 1 tsp sugar). Ingredients:
400 g baby onions, peeled |
3 tablespoons olive oil |
1 kg whole piece filet of beef |
salt and pepper |
70 g physalis fruit, husk removed |
200 ml muscat wine (sweet aromatic wine) or 200 ml sauternes wine (sweet aromatic wine) |
Directions:
1. pre heat oven to 230°C Put the onions in a roasting tin, add 1 tbsp olive oil and toss to coat. roast for 10 minutes.
2. in the meantime, pat dry the beef fillet with kitchen paper, rub with 1 tbsp oil and season well. At this stage you may want to tie the fillet with kitchen yarn at regular intervals but it's not essential.
3. heat a heavy based frying pan and brown the beef on all sides for anout 5 minutes. transfer the beef with the onions and roast for 15 minutes. This depends on how thick the beef is and on personal preference.
4. toss the physalis with the remaining 1 tbsp oil, then add to the meat and roast a further 7 minutes.
5. transfer the meat, onions and fruit to a warm serving dish and rest for 15 minutes.
6. Meanwhile deglaze the roasting pan ( adding any juices released from the meat )with the wine and bubble for a few minutes to make a jus.
7. Carve the beef into thick slices, serve with roast onions and potatoes.
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