Pete Goffe-Wood

Fillet of Beef with Roasted Red Onion & Rocket Salad

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800g fillet steak
2 red onions
1 sprig rosemary
100g rocket leaves
1 lrg sweet potato
1 tblsp balsamic vinegar
3 tblsp extra virgin olive oil
150g smoked chilli & roasted garlic butter
Smoked Chilli & Roasted Garlic Butter:
125g butter
2 cloves garlic
1 red chilli
1 tblsp soft brown sugar
1tsp smoked paprika
1tsp ground cumin
1tsp ground all spice
Zeste of 1 orange
Juice of 1 lemon
Salt & pepper


Cut the sweet potato into long thin wedges and cut the red onions into eighths. Place them both in a roasting pan with the rosemary, a little olive oil and some salt & pepper. Roast at 180ºC until the potatoes are golden brown – aprox 25 min.
Season the fillet steak with salt and pepper and cook over hot coals to the degree of doneness required. Remove from the grill and leave to rest.
Mix the roasted red onions with the rocket, the 60ml extra virgin and the balsamic vinegar. Season with salt & pepper and arrange in the middle of a platter. Make a neat pile of the potato wedges alongside the salad. Slice the fillet and arranged on top of the salad. Place a couple of spoonfuls chilli butter on the steak.
Smoked Chilli & Roasted Garlic Butter:
Roast the garlic cloves in the oven with a touch of olive oil until soft and golden. Blister the chilli under the grill, remove the seeds and the skin. Soften the butter. Blend all the other ingredients into a paste and then add the butter. Adjust the seasoning.