Beef Fillet with Caramelized Onion and Horseradish

Name: Beef Fillet with Caramelized Onion and Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, crushed; 5 thyme sprigs, plus extra to serve; 2 pounds 12 ounces beef fillet; 1 1/2 tablespoons olive oil; 3 red onions, thinly sliced; 1 tablespoon soft brown sugar; 1 3/4 ounces peeled fresh horseradish, soaked in cold water for 1 hour; 1 teaspoon superfine sugar; 1/2 teaspoon powdered mustard; 2 teaspoons white wine vinegar; 2/3 cup whipping cream

Servings: persons

2 tablespoons olive oil
2 garlic cloves, crushed
5 thyme sprigs, plus extra to serve
2 pounds 12 ounces beef fillet
1 1/2 tablespoons olive oil
3 red onions, thinly sliced
1 tablespoon soft brown sugar
1 3/4 ounces peeled fresh horseradish, soaked in cold water for 1 hour
1 teaspoon superfine sugar
1/2 teaspoon powdered mustard
2 teaspoons white wine vinegar
2/3 cup whipping cream

1
Mix together the oil, garlic, and thyme and season with salt and freshly ground black pepper.
2
Brush the mixture all over the beef, ensuring it is thoroughly coated.
3
Preheat a covered barbecue to medium indirect heat.
4
Put the beef in a baking dish and place it on the rack in the middle of the barbecue.
5
Lower the lid and cook for 40 minutes for medium rare.
6
Remove the beef from the heat, cover loosely with foil, and leave to rest until ready to serve.
7
While the beef is cooking, caramelize the onions.
8
Heat the oil in a saucepan over medium heat.
9
Add the onions and cook for 23 minutes, or until slightly softened.
10
Tum the heat down to low and cook the onions for another 15 minutes, stirring occasionally, until they start to caramelize.
11
Stir in the sugar and cook for a further 5 minutes, or until caramelized.
12
To make the horseradish cream, dry the horseradish thoroughly and grate very finely.
13
Mix with the sugar, mustard, and vinegar.
14
Whip the cream until it forms stiff peaks.
15
Fold in the other ingredients and season to taste with salt and freshly ground black pepper.
16
Once the beef has rested, cut it into 1/2-inch-thick slices.
17
Scatter with extra thyme sprigs and serve with the horseradish cream and caramelized onion.
18
Serve with steamed potatoes and green beans.

1071

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 garlic cloves, crushed, 5 thyme sprigs, plus extra to serve, 2 pounds 12 ounces beef fillet, and more.

Yes, Beef Fillet with Caramelized Onion and Horseradish Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Fillet with Caramelized Onion and Horseradish Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions