Page 119 - Women’s Health - Australia (February 2020)
P. 119
Food
Hub
X
ROASTED ONION
SERVES 2 6 basil leaves, finely Remove from the oven, cover pieces and cook for 4 mins
X 2 x 75g pieces of eye fillet sliced (optional) the pan and then set aside. until slightly charred. Sprinkle
or scotch fillet (about 1 tsp fennel seeds 3. Brush a chargrill pan with with salt, pepper and the red
3cm thick), trimmed 1 tbs of the remaining oil and wine vinegar and set aside.
of any visible fat 1. Preheat the oven to 200°C. place over high heat. Season 5. Heat the remaining oil in a
X 3 tbs extra virgin olive oil Take the beef out of the the beef on both sides with salt small frypan over a medium–
X 1 large onion, skin fridge and give it 30 mins to and pepper and place on the low heat. Add the breadcrumbs
left on, halved get to room temperature. hot pan. Sear for 1 minute on and a small pinch of salt. Cook,
X Sea salt flakes and freshly 2. Heat 1 tbs of the oil in a each side. Reduce the heat to stirring frequently, for about
ground black pepper small ovenproof frypan over medium and cook the beef for 3 mins until golden brown.
X 20g organic butter, melted a medium heat. Add the onion a further 2 mins on each side. 6. To serve, slice the beef and
X 1 small cos lettuce, halves, cut-side down, and cook Transfer to a warm plate, cover pour over the resting juices.
trimmed, washed, dried and for 5 mins. Flip them so they’re and allow to rest for 4 mins. Peel the onion layers out like
quartered lengthways skin-side down and transfer 4. Return the chargrill pan petals, add the warm lettuce
X 1 tbs red wine vinegar the pan to the oven. Bake for 15 to medium heat. Brush with and sprinkle over breadcrumbs,
X 30g panko breadcrumbs mins until they’re fork tender. the butter, add the lettuce basil and fennel seeds. Dig in!
FEBRUARY 2020 womenshealth.com.au 119
