Roasted rib-eye, beetroot, sweet and sour onions, horseradish cream

Roasted rib-eye, beetroot, sweet and sour onions, horseradish cream

New Classics
Mark Roper

A bit of a play with sweet and sour, this recipe is inspired by both flavour and colour; beetroot and blood, dark and light. The earthiness of the beetroot and the heat of the horseradish, offset by the sweet and sour onions, is a succulent combination with any cut of beef.


Quantity Ingredient
2 bunches small beetroot
2 sprigs thyme
1 bay leaf
100ml red wine vinegar
1 tablespoon caster sugar
1 x 6 point rib eye steak, in one piece
salt and coarsely ground black pepper
200ml canola oil
500ml Double chicken stock
mustard cress or watercress leaves, to garnish

Sweet and sour onions

Quantity Ingredient
115g caster sugar
1 x 330g baby pickled onions, drained and rinsed

Caramelised onions

Quantity Ingredient
12 baby onions
extra-virgin olive oil, for brushing
145g caster sugar

Horseradish cream

Quantity Ingredient
1 piece fresh horseradish, peeled and frozen
250ml thickened cream
salt and pepper
lemon juice, squeezed


  1. Trim the stalks from the beetroot and put in a saucepan with the thyme, bay leaf, vinegar and sugar. Add enough cold water to cover. Bring to the boil over medium–high heat and then turn down the heat and simmer for 15 minutes or until you can easily pierce the beetroot with the tip of a knife. Drain the liquid through a colander into another saucepan. Rub the skins off the beetroot and set aside.
  2. For the sweet and sour onions, heat a heavy-based saucepan over medium heat and sprinkle in the sugar. Cook until golden then add the baby onions. Swirl the pan and add a splash of the beetroot cooking liquid. Remove from the heat and set aside until serving.
  3. Preheat the oven to 200°C.
  4. For the caramelised onions, leave the skin on and cut the onions in half, lengthways. Brush a baking tray with the extra-virgin olive oil and sprinkle with the sugar. Place the onions on the tray cut side down. Add a few tablespoons of water. Cover with foil and bake for 20 minutes or until the sugar has caramelised and the onions are tender. Allow to cool on the tray then flip over and using a small knife or scissors snip the root end and carefully remove the skin and first layer of the onions. Set aside.
  5. For the horseradish cream, grate the frozen horseradish very finely using a microplane. Whip the cream with the horseradish until it holds stiff peaks. Season with salt and pepper and a squeeze of lemon juice. Chill until serving.
  6. Trim the excess fat and sinew from the beef but leave some fat. Tie in between the bones with butcher’s string to hold the shape while cooking. Season well with salt and black pepper.
  7. Heat a large heavy-based frying pan over high heat and add the oil. Sear the beef all over then put into a baking tray. Roast for 20–25 minutes for medium–rare. Turn over halfway through cooking time. Remove from the oven and cover with foil. Rest the meat while you prepare the garnish.
  8. Bring the beetroot liquid to the boil and reduce by half. Add the double chicken stock and continue to cook until it has a sauce-like consistency. Season with salt and pepper.
  9. To serve

    Add the sweet and sour onions to the sauce. Roughly separate the layers of the caramelised onions. Carve and remove the bones from the beef and reserve. Carve the fillet into six and arrange on a large, warmed serving plate. Scatter over the beetroot and onions and drizzle with the sauce. Place the bones on the platter for decoration and nibbling. Serve the horseradish cream on the side. Garnish with the mustard cress.
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