Beef Fillet in Crispy Onion Crust with Ale Glaze

• crispy fried onion100g g

  (available in some supermarkets or online)

• sunflower oil↗1 ст. л. tbsp
• beef↗800g g

  fillet, cut from the centre

• light wheat beer↗500ml ml
• malt extract↗180g g
• yeast↗50g g

  extract

• soy sauce↗1 ст. л. tbsp
• sherry vinegar↗1 ст. л. tbsp
• Chantenay carrots↗400g g
• unsalted butter50g g
• fennel seeds↗2 ст. л. tbsp
• young spinach↗200g g

Step-by-step instructions

1. 1

   Prepare the glaze: in a saucepan combine all ingredients, bring to a boil and simmer for 25‑30 min until the mixture thickens and becomes sticky. Meanwhile, crush the onion in a mortar or food processor into fine crumbs.

2. 2

   Preheat the oven to 180 °C (160 °C for convection, gas 4). Generously season the fillet on all sides. In a large skillet heat the oil over high heat and sear the meat for 10 min, browning well on all sides. Remove it, leaving the skillet for further cooking of the carrots, and place the fillet on a rack in a roasting pan. Brush it with part of the glaze, roast for 10 min, then turn and repeat, reserving a little glaze for the final basting. If you like rare beef and use a meat thermometer, the internal temperature should be 52 °C; for medium‑rare, roast another 10‑15 min to 55‑60 °C. After roasting, cover the meat and let it rest for 15‑20 min.

3. 3

   Meanwhile, boil the carrots in salted water for 5‑7 min until tender, then drain. Transfer the carrots to the skillet used for the beef, add butter and fennel seeds. Sauté over medium heat until golden, then add spinach, the meat juices, and 1 tsp of glaze. Cook until the spinach wilts.

4. 4

   For serving, sprinkle the crispy onion on a platter or plate. Brush the fillet again with glaze and roll it in the onion. Slice the fillet into thick pieces and serve with the carrots and spinach.