← Back to Search Results
grilling
 Beef Fillet with Caramelized Onion and Horseradish Cream

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 4-6

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 5 thyme sprigs, plus extra to serve
  • 2 pounds 12 ounces beef fillet


Caramelized onions:

  • 1½ tablespoons olive oil
  • 3 red onions, thinly sliced
  • 1 tablespoon soft brown sugar

Horseradish cream:

  • 1¾ ounces peeled fresh horseradish, soaked in cold water for 1 hour
  • 1 teaspoon superfine sugar
  • ½ teaspoon powdered mustard
  • 2 teaspoons white wine vinegar
  • 2/3 cup whipping cream

Directions

Mix together the oil, garlic, and thyme and season with salt and freshly ground black pepper. Brush the mixture all over the beef, ensuring it is thoroughly coated. Preheat a covered barbecue to medium indirect heat. Put the beef in a baking dish and place it on the rack in the middle of the barbecue. Lower the lid and cook for 40 minutes for medium rare. Remove the beef from the heat, cover loosely with foil, and leave to rest until ready to serve.

While the beef is cooking, caramelize the onions. Heat the oil in a saucepan over medium heat. Add the onions and cook for 2–3 minutes, or until slightly softened. Tum the heat down to low and cook the onions for another 15 minutes, stirring occasionally, until they start to caramelize. Stir in the sugar and cook for a further 5 minutes, or until caramelized.

To make the horseradish cream, dry the horseradish thoroughly and grate very finely. Mix with the sugar, mustard, and vinegar. Whip the cream until it forms stiff peaks. Fold in the other ingredients and season to taste with salt and freshly ground black pepper.

Once the beef has rested, cut it into ½-inch-thick slices. Scatter with extra thyme sprigs and serve with the horseradish cream and caramelized onion. Serve with steamed potatoes and green beans.


© 2008 Murdoch Books

Note from Cookstr's Editors

Nutritional information is based on 6 servings and does not include salt and pepper to taste.

 

Nutritional Information

Nutrients per serving (% daily value)

708kcal (35%)
86mg (9%)
7mg (11%)
109mcg RAE (4%)
750mg
52mg
42g
6g
1g
10g
172mg (57%)
146mg (6%)
22g (111%)
55g (85%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
new-american-table New American Table
by Marcus Samuelsson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-sweet-life The Sweet Life
by Kate Zuckerman
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?