- 800g Free range beef fillet,
- Sea salt and freshly ground black pepper, to season
- Olive oil
- 100g Butter
- 10g sage leaves
- 100g sliced Parma ham
- Pink peppercorns, to serve
- Crispy thin chips, to serve
- 8-10 large onions skin on, halved
- 6 cloves Garlic
- 2 – 3 tablespoons olive oil
- ¼ cup parmesan, grated
- ¼ cup cream
- Sea salt and freshly ground pepper, to taste
For the onion puree:
Preheat the oven to 180C° (160°C fan oven).
Place onions and garlic into a roasting tray. Drizzle the onions and garlic with olive oil and season with salt.
Cover with tinfoil and then roast with the garlic for 30-40 minutes or until golden and caramelised.
Allow to cool slightly and then blend in a food processor with the garlic, parmesan and cream until smooth, season to taste.
For the fillet:
Heat a cast iron skillet empty over a medium heat for five minutes to get it hot.
Salt the fillet.
Pan fry the fillet with olive oil. Allow the meat to get become golden brown in colour wait for a crust starts to form – resist the urge to keep flipping it over. Do this to all 4 sides of the fillet.
Top the dish with a few rosemary sprigs and scatter the remaining rosemary on top.
Roast at 200C° (180°C fan oven) for 10 minutes until medium rare or cooked to your liking.
Remove from the oven and immediately drape with Parma ham and scatter over the sautéed pink peppercorns.
Allow to rest for 10 minutes before slicing.
Serve with thin cut chips and warm sweet onion puree.