-
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.
