Butter-soft, juicy beef fillet served with a medley of onions and red wine glaze, – what a treat. Once again my dear husband has been “guest chef” on the blog, – he cooked this beautiful dish for me at the weekend, and it simply has to be immortalised.
The fillet is cooked to perfection, if you ask me – just the way I love it. Jes cooked the meal at the beach house, so the fillet was done in a foil tray on the barbecue, – wrapped, of course, with crushed garlic, rosemary and a little oil. Served with a medley of onions, – baked, fried and pickled – and a red wine glaze, you really don’t need anything else 🙂
You can of course serve potatoes of your choice alongside, or some roasted vegetables.
Beef Fillet with a Medley of Onions and Red Wine Glaze
Recipe for juicy beef fillet served with a medley of onions and red wine glaze.
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Ingredients
Red wine glaze
- 1 bottle good red wine
- 1 l beef stock
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 sprig rosemary
- 3 tbsp dark balsamic vinegar
- 2 tbsp sherry vinegar
- 50 g cold butter
- Oil – use enough that the onions don’t catch and burn
- Freshly ground pepper and salt, if needed
- A little sugar, if needed
Beef fillet
- 1 beef fillet – approx. 1 kg
- 2 cloves garlic, crushed
- 2 sprigs rosemary
- Oil for browning
- Salt and pepper
Medley of onions
- 6 medium white onions
- 1 jar pearl onions (silverskin onions), drained – 2 if the jars are small
- Pickled red onions – click here
- Pickled mustard seeds – click here
- Cress and fresh soft-stemmed thyme
- Serve with potatoes of your choice, if you like
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Method
Red wine glaze
- Heat the oil in a saucepan and sauté the onions over a medium heat until lightly browned.
- Add the garlic and rosemary and cook for a couple of minutes more.
- Season generously with freshly ground pepper, add both vinegars and let it bubble away until it thickens.
- Pour in the red wine and let it reduce over a high heat for approx. 10 minutes.
- Pour in the stock and let the sauce reduce over a medium heat to approx. 1/3, – this takes 1/2 hour or more, depending on how high the heat is.
- Pour the sauce through a sieve and heat it through in the pan for approx. 10 minutes before finishing it with the butter.Whisk in the butter, one knob at a time.If you make the sauce ahead, simply chill it, then reheat it and whisk in the butter before serving. Otherwise, just leave the sauce over a low heat until it is time to serve. Before serving, turn up the heat and whisk in the butter.
- Season to taste with salt and freshly ground pepper – and a little sugar, if needed.
Beef fillet and the onions
- Trim the meat of any sinew and silverskin.
- Heat the oil in a frying pan over a high heat and brown the fillet well on all sides together with the herb sprigs and crushed garlic, – season with salt and pepper.
- Meanwhile, halve the white onions (leave the skins on) and place them in an ovenproof dish brushed with a little oil and sprinkled with a little salt and pepper, – lay them cut side down.
- Place the beef fillet in the same ovenproof dish together with the garlic and rosemary, – insert a meat thermometer (into the thickest part) and roast in the middle of a preheated fan oven at 200°C for approx. 20 minutes, depending on thickness.
- When the fillet reaches a core temperature of approx. 55°C, take it out of the oven and let it rest on a chopping board to finish cooking. At this temperature it will be beautifully red inside.If you prefer the fillet more cooked/pink, leave it in the oven until it has a core temperature of approx. 57°C – and then let it rest on the board.
- While the fillet rests, fry the pearl onions in a little oil in a hot frying pan. They should caramelise on the surface, – season with pepper.Remember, too, that it is now almost time to whisk the butter into the sauce.
- Slice the beef fillet and arrange the slices on the plates.
- Slip the baked onions out of their skins and place them next to the meat, then top with the fried pearl onions, pickled red onions and pickled mustard seeds.
- Scatter with fresh cress and delicate sprigs of fresh thyme, and season with freshly ground pepper.
Nutrition
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Kan man svitse mørbraden fx et par timer inden den skal i ovnen? Glæder mig vildt til at prøve denne opskrift.
Hej Tania
Det kan du sagtens gøre ja:)
Warm wishes, Dianna
Skal løgene bare skæres over med skal på, og steges med skallen på ?
Hej
Tak for lækre opskrifter.
Jeg har dårlige erfaringer med andre opskrifter på glace når jeg skal montere med smør, synes det skiller? Vil det være helt gak at putte fløde i i stedet?
Mvh. Anne
Hej Anne.
Du kan som udgangspunkt godt bruge fløde, men så er det teoretisk set ikke en glace, og så ville jeg koge “fonden” endnu mere ind da fløde fjerner lidt kraft. Og så ville jeg nok tykne den lidt med en meljævning og lave en mere reel sauce end en glace. Men begge dele smager fremragende.
Hej Mads
Dine tanker er hermed givet videre – tak for input:)
Warm wishes, Dianna
Hej Anne
Hvis du putter fløde i, så er det ikke længere en glace – men dermed ikke sagt, at du ikke kan gøre det:)
Kog den godt ind og tilsæt fløde, og juster så konsistensen med lidt maizena rørt med vand, så saucen tykner:)
Warm wishes, Dianna
Kan man lave glacen flere dage i forvejen?
Hej Freja
Det kan du sagtens, men vent med at smide smørret i, til inden servering:)
Warm wishes, Dianna