1. pre heat oven to 230°C Put the onions in a roasting tin, add 1 tbsp olive oil and toss to coat. roast for 10 minutes. 2. in the meantime, pat dry the beef fillet with kitchen paper, rub with 1 tbsp oil and season well. At this stage you may want to tie the fillet with kitchen yarn at regular intervals but it's not essential. 3. heat a heavy based frying pan and brown the beef on all sides for anout 5 minutes. transfer the beef with the onions and roast for 15 minutes. This depends on how thick the beef is and on personal preference. 4. toss the physalis with the remaining 1 tbsp oil, then add to the meat and roast a further 7 minutes. 5. transfer the meat, onions and fruit to a warm serving dish and rest for 15 minutes. 6. Meanwhile deglaze the roasting pan ( adding any juices released from the meat )with the wine and bubble for a few minutes to make a jus. 7. Carve the beef into thick slices, serve with roast onions and potatoes. ---------------------------------------------------------------------------
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