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
Red cabbage
·
½ red cabbage, thinly sliced
·
1 apple, peeled, cored and grated
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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.
