Beef Fillet with Ale Glaze and Crispy Onions
Main Course
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Cook Time
1 h 30 min
Servings
5
Difficulty
Medium
Prep Time
45 Min
Description
This beef fillet recipe is perfect for a special occasion! The ale glaze adds a rich, malty flavor that complements the tender beef beautifully. The crispy onion crust provides a delightful textural contrast. I love making this for Christmas dinner or a New Year's Eve celebration. The Chantenay carrots, cooked with butter and fennel seeds, add a touch of sweetness and warmth. Don't forget the baby spinach, which wilts down perfectly with the meat juices and glaze. It's a hearty and flavorful dish that's sure to impress your guests. The preparation takes a bit of time, but the result is well worth the effort!
Ingredients (12 ingredients)
-
100 g crispy fried onions
-
1 tbsp sunflower oil
-
800 g beef
-
500 ml pale ale
-
180 g malt extract
-
50 g yeast
-
1 tbsp soy sauce
-
1 tbsp sherry vinegar
-
400 g Chantenay carrots
-
50 g unsalted butter
-
2 tbsp fennel seeds
-
200 g baby spinach
Preparation (6 steps)
Prepare the Crispy Onions
Place 100g crispy fried onions into the Thermomix bowl and chop for 5 Sec./Stufe 8. Set aside.
Prepare the Ale Glaze
Add 500ml pale ale, 180g malt extract, 50g yeast, 1 tbsp soy sauce, and 1 tbsp sherry vinegar to the Thermomix bowl. Cook for 25 Min./100°C/Stufe 2 without the measuring cup to reduce the glaze. Set aside.
Sear the Beef
Heat 1 tbsp sunflower oil in a frying pan over high heat. Season 800g beef fillet generously. Sear the beef on all sides for 10 minutes until well browned. Remove from the pan and set aside. Reserve the pan for cooking the carrots later.
Roast the Beef
Preheat the oven to 180°C/160°C fan/gas 4. Place the seared beef on a wire rack in a roasting tin. Brush with some of the ale glaze. Roast for 10 minutes, then turn and brush again with glaze. Reserve some glaze for later. Roast to desired doneness (52°C core for rare, 55-60°C for medium-rare). Cover and let rest for 15-20 minutes.
Cook the Carrots
Boil 400g Chantenay carrots in salted water for 5-7 minutes until just tender, then drain. Tip the carrots into the frying pan used to sear the beef, along with 50g unsalted butter and 2 tbsp fennel seeds. Fry over medium heat until golden. Add 200g baby spinach, any resting juices from the meat, and 1 tsp of the beef glaze. Cook until the spinach has wilted.
Assemble and Serve
Scatter the chopped crispy onions on a tray or plate. Brush the beef again with the glaze and roll it in the onions. Sit on a board, carve into thick slices and serve with the carrots and spinach.
Finished cooking? Great! 🎉
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Created by
Emma Anderson
5
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Soybeans
- Milk
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