This recipe is created by Mark Heirs. 

Serves: 4 people
Prep: 30 mins
Cook Time: 60 mins


400g Aged Fillet of Beef
2 Springs Fresh Thyme
1 clove Black Garlic
10ml Cold Pressed Rapeseed Oil
10g Unsalted Butter

Fermented Garlic Puree:
1 Head Black Garlic
150ml Water

Roscoff Onion:
4Roscoff Onions
2 Springs Fresh Thyme
250ml Chicken Stock
50g Butter
150g Burnt Onion Puree (White onion, caramelised until black, cooked out in chicken stock, blitzed and passed)
50g Parsley Crumb (sourdough, fresh parsley, parmesan and butter – blitzed, baked and blitzed)

Sea Salt
20ml Sherry Vinegar
100ml Veal Stock
30g Butter


For the fermented garlic puree, separate the cloves of garlic and simmer until soft in the water, Strain (keeping the water), peal the cloves and puree in a blender adding the cooking water until you have a thick paste, pass through a sieve and store in a squeezy bottle until ready to serve.

For the Roscoff onion, Peel the onion and cut off the top third. In a sauté pan, caramelise the onion until golden brown, add the butter and thyme and baste, add the chicken stock and simmer with a lid until the onion in tender but still holding shape. Remove from the liquid and chill. Once cold using a tea spoon scoop out the heart of the onion and finely chop, add to the burnt onion puree and fill the cavity with the puree. Baked at 180’c for 15minutes top the with parsley crumb and bake until golden brown.

For the beef, rub the fillet with oil and season well, brown on all sides in a hot frying pan, then add the butter, thyme and black garlic and baste. Transfer to an oven tray and roast at 200’c for 8-10 minutes for medium rare, remove from the oven and allow to rest for 10 minutes before carving. Remove excess butter from the pan and deglaze with a little sherry vinegar, and the veal stock and reduce, season to taste and finish with a little butter.

To plate, carve the beef into 2 lengthways the cut each half into 6 think slices, place a few dots of the garlic puree onto warm serving plates place the Roscoff onion to one side and place the beef adjacent to the onion. Top the beef and the onion with more dots of the garlic puree and drizzle on the sauce