Pepper fillet with glazed onions

Fairlady
4 servings Prep: 15 mins, Cooking: 40 mins
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The perfect summertime recipe to enjoy with family and friends.

By Food24 May 04 2015
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Ingredients (12)

800 g beef — fillet
2 Tbs olive oil — for brushing
2 Tbs Dijon mustard
2 Tbs peppercorns — black, cracked
2 Tbs peppercorns — pink, cracked
sea salt and freshly ground black pepper
ONIONS:
16 baby onions — peeled
3 Tbs butter
2 Tbs honey
1/2 cup stock — beef
1/4 cup verjuice
1 1/2 Tbs jelly — redcurrant
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Method:

Preheat the oven to 200ºC. Place fillet on a surface, brush with olive oil and season well.

Heat a frying pan till piping hot and sear meat on all sides. Remove from pan, spread with mustard, then coat in peppercorns. Bake on a lined baking tray for 12–15 min. Remove, allow to rest, covered in foil, for 10 min.

For the onions:
Place in a pot, cover with water and bring to a boil. Simmer for 10 min. Remove, drain well. Heat a frying pan, add butter and honey, allow to melt. Add stock, Verjuice and redcurrant jelly, bring to a boil, add onions and cook until mixture is thick and glossy – about 20 min.
To serve:
Slice the fillet and serve with onions.

Words and image: Fairlady

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