- 800g free-range beef fillet
- Olive oil
- Sea salt and freshly ground black pepper, to season
- 20g butter
- 6 sprigs rosemary
- 70g sliced Parma ham or prosciutto
- 20ml pink peppercorns, sautéed in butter for garnish
- Crispy thin chips, to serve
For the onion puree:
- 4-5 large onions (skin on), halved
- Sea salt and freshly ground pepper, to taste
- 2 – 3 Tbsp olive oil
- 6 cloves garlic
- 4 sprigs thyme
- ¼ cup Parmesan cheese, grated
- ¼ cup cream
To make the onion puree, place onions on a baking tray, season and drizzle with olive oil. Roast, covered in tin foil, at 180°C for 1 hour. Remove the foil and add the garlic and thyme to the roasting tin. Roast for a further 30 minutes, uncovered, until onions are lightly golden. Peel the onions and press the garlic flesh out of their skins. Blend the onions and garlic with the thyme, Parmesan and cream in a food processor. Adjust seasoning.
Heat a Le Creuset 26cm Signature Skillet until hot. Brush the fillet generously with olive oil, then brown all over in the hot pan. It will stick to the pan until properly browned, thus do not try and turn it too early.
Remove from the pan, brush with butter and season well. Place in a roasting pan on top of a few rosemary sprigs and scatter the remaining rosemary on top. Roast at 200°C for approximately 10 minutes until medium rare (or until cooked to your liking). Remove from the oven and immediately drape with the Parma ham and scatter over the sautéed pink peppercorns. Allow to rest for 10 minutes before slicing.
Serve with crispy chips and onion puree.