Baked beef fillet with caramelized onions and horseradish cream
4 servings
40 minutes
Baked beef fillet with caramelized onions and horseradish cream is an embodiment of Russian gastronomy, where restrained elegance meets rich, intense flavor. The meat, roasted to perfect juiciness, reveals the depth of its aroma highlighted by cumin and garlic. The caramelized onions add a sweet tenderness that harmoniously complements the meat. The horseradish cream brings a spicy freshness that creates a contrast in taste and emphasizes the nobility of the dish. Historically, such recipes formed in Russian cuisine as festive dishes, adorning tables during celebratory moments. This dish pairs wonderfully with potatoes or roasted vegetables and a glass of red wine, creating an atmosphere of a warm family dinner or an exquisite festive feast.
1
Mix 2 tablespoons of olive oil, 2 cloves of garlic, cumin, and spices. Rub the mixture on the meat.
- Olive oil: 3.5 tablespoons
- Garlic: 3 cloves
- Caraway: 5 stem
- Spices: to taste
2
Preheat the oven to 180 degrees. Transfer the meat to a fireproof dish and roast for about 40 minutes or until cooked. Remove the meat and cover with foil, leaving it for a while.
- Beef fillet: 1.25 kg
3
Heat the remaining oil in a pan over medium heat. Slice the onion into thin rings and place in the pan. Cook for 2-3 minutes until slightly softened. Reduce the heat and sauté the onion for 15 minutes, stirring constantly, until it begins to caramelize. Add sugar and cook for another 5 minutes.
- Olive oil: 3.5 tablespoons
- Red onion: 3 heads
- Soft brown sugar: 1 tablespoon
4
In a bowl, place horseradish, cream, 1 clove of garlic, and lemon juice. Mix well, sprinkle with spices, and chill.
- Horseradish: 75 g
- Cream: 125 ml
- Garlic: 3 cloves
- Lemon juice: 1 tablespoon
- Spices: to taste
5
Cut the meat into pieces, place on plates, drizzle with cream, and add onions. Garnish with sprigs of cumin. Serve with potatoes.
- Beef fillet: 1.25 kg
- Horseradish: 75 g
- Red onion: 3 heads
- Caraway: 5 stem
