Fillet with BBQ Sauce, Roasted Potatoes and Caramelised Onion Wedges


Serves 4

Preparation Time

Cook time

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Cook's NoteRoasted summer vegetables make a delicious accompaniment.
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  • 8 medium potatoes, cut into wedges
  • 4 tbsp olive oil
  • Salt and freshly ground black pepper
  • 4 onions, quartered
  • 2 tbsp white balsamic vinegar
  • 60g butter, melted
  • 1kg beef fillet, cleaned
  • 1 tsp sugar
  • 1 tbsp extra olive oil
  • 4 rosemary sprigs

Barbecue sauce

  • 1 onion, finely chopped
  • 1 tsp crushed garlic
  • 2 tbsp olive oil
  • 3 tbsp tomato purée
  • ½ cup brown sugar
  • ½ cup red wine vinegar
  • 1 tbsp apricot jam
  • 1 tbsp Mrs Ball’s chutney
  • 1 red chilli, finely chopped
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce


Preheat oven to 190˚C.

To make the barbecue sauce, sauté the onions and garlic in a little olive oil until soft. Add all remaining ingredients and allow to simmer for 10 to 15 minutes over low heat. Blend the sauce in a food processor until smooth, and season with salt and pepper.

Place the potatoes in a roasting dish and drizzle over 4 tbsp olive oil. Add the rosemary leaves and season well with salt and pepper. Roast for about 40 minutes or until golden brown and crispy. At the same time, place the onion quarters on a second roasting tray, drizzle with balsamic vinegar and melted butter, add the sugar and roast for about 35 minutes or until caramelized and golden.

Turn the oven up to 220˚C.

Place a large Heritage casserole on the stovetop and heat until smoking hot. Add olive oil and sear the whole fillet well, about 5 minutes each side. Brush the barbecue sauce over the browned fillet and roast in the oven for 15 minutes, basting with the sauce and turning every 5 minutes. Allow the fillet to rest for 5 minutes before serving with the roast potatoes, caramelized onion wedges and rosemary sprigs.