- 375g/13oz
Button Onions, peeled
-
3 tbsp Olive Oil
- 1kg/2lb
Beef Fillet
- Salt
and Black Pepper
-
75g/3oz Physalis
-
210ml/7fl.oz. Sweet White Wine
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-
Preheat oven to 220C, 425F, Gas mark 7. Place the onions in a
roasting tin, add 1 tbsp of the oil and toss to coat. Roast for
10 minutes.
- Meanwhile,
rub the meat with 1 tbsp of oil and season well.
-
Preheat a frying pan or griddle, add the beef and brown on all
sides over a high heat for about 5 minutes. Transfer the beef
to the roasting tin and roast with the onions for 15 minutes.
-
Toss the physalis fruit in the remaining oil. Add to the meat
and roast for a further 10 minutes. Transfer the beef, onions
and physalis to a warm serving dish and leave to rest in a warm
place for about 15 minutes.
-
Meanwhile, add the wine to the roasting tin, stirring to deglaze
and bubble over a high heat for about 1 minute. Pour any meat
juices that have collected in the serving dish into the roasting
tin and heat through.
-
Carve the beef into medium thick slices. Serve with the physalis
fruit and roast onions drizzled with the meat juices.
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