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Simply The Best : Happy Mother’s Day (Part 2) - Fillet with caramelised onions on a bed of cabbage with butternut sauce

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Fillet with caramelised onions on a bed of cabbage with butternut sauce

The flavour combinations marinade

·         150ml olive oil

·         100ml balsamic vinegar

·         10ml (2 tsp) fresh thyme

·         2 garlic cloves, crushed

·         2 x 250g beef fillets

Caramelised onions

·         2 red onions, peeled and cut into 6 wedges each

·         50ml balsamic vinegar

·         45g butter

·         15ml (1 tbsp) dark brown sugar

·         2ml fennel seeds

·         Coarse salt, to taste

·         Olive oil, to coat

Fillet with caramelised onions on a bed of cabbage with butternut sauce

Fillet with caramelised onions on a bed of cabbage with butternut sauce

Red cabbage

·         ½ red cabbage, thinly sliced

·         1 apple, peeled, cored and grated

·         200ml white wine vinegar

·         200ml white wine

·         30ml (2 tbsp) dark brown sugar

·         Pinch ground cloves

Butternut sauce

·         1 medium butternut, peeled, seeded and cubed

·         500ml (2 cups) vegetable or chicken stock

·         1 bay leaf

·         1ml dried ginger

·         100ml fresh cream

·         Salt and freshly ground black pepper, to taste

To serve

·         4 butternut batons, roasted

·         500g mash potato

·         50g Danish feta, crumbled

·         A few sprigs fresh rosemary and thyme

How to do it

1.    Preheat the oven to 180°C.

2.    Combine the marinade ingredients in a bowl and marinate the fillets for 2 hours in the fridge.

3.    For the caramelised onions, place the onions in a roasting tray, add the remaining ingredients and toss well to combine.

4.    Cover with foil and roast in the preheated oven until the onions are caramelised, about 35 minutes.

5.    For the cabbage, place all of the ingredients in a heavy-based saucepan and cover with a lid. Simmer on low heat until almost all of the liquid has evaporated. Set aside until needed.

6.    For the butternut sauce, place the butternut in a small pot and cover with stock until all the pieces are just submerged.

7.    Add the bay leaf and ginger, and simmer until the butternut is soft.

8.    Remove the bay leaf and strain off the stock, reserving a little for blending.

9.    Transfer the cooked butternut to a blender and blitz until smooth. Add enough stock to thin the purée to be able to pour through a sieve.

10.  Strain the purée into a bowl, add the cream and season.

11.  Grill the fillets as desired on a hot skillet or braai. Season.

12.  To serve, place a layer of the silky butternut sauce on a plate. Layer the cabbage, butternut batons and mash potato, if desired, and top with the fillet. Finish off with caramelised onions, feta, and rosemary and thyme.

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