How To Make Ale-glazed Beef Fillet with Crispy Onion Crust
Beef chuck gets a bad reputation for being one of the chewier parts of a cattle. After all, it’s taken from one of the more muscular parts of the animal: around the neck and shoulder blade. What a lot of people might not know is that this shouldn’t be a problem at all! As long as you know how to handle this flavorful piece of meat correctly, you can enjoy everything that it has to offer. But of course, it also helps to have the right recipe for the job. Find the best one in this collection of beef chuck recipes!
Serves:
Ingredients
- 1.5 pounds beef fillet
- 1 cup ale
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup breadcrumbs
- 1 large onion, thinly sliced
- Vegetable oil, for frying
Instructions
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Preheat the oven to 425°F (220°C).
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In a small saucepan, combine the ale, brown sugar, Dijon mustard, Worcestershire sauce, thyme, garlic powder, salt, and pepper. Cook over medium heat until the mixture thickens, about 5 minutes.
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Season the beef fillet with salt and pepper. Place it on a baking sheet and brush the ale glaze all over the fillet.
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In a separate bowl, mix the breadcrumbs and sliced onions. Press the breadcrumb mixture onto the ale-glazed fillet, creating a crust.
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Heat vegetable oil in a skillet over medium-high heat. Sear the beef fillet on all sides until the crust is crispy and golden brown, about 2 minutes per side.
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Transfer the beef fillet to the preheated oven and bake for about 20 minutes, or until the desired level of doneness is reached.
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Let the beef fillet rest for 5 minutes before slicing and serving. Enjoy!
Nutrition
- Calories : 350kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 85mg
- Sodium : 650mg
- Total Carbohydrates : 23g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 35g
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