Fillet in Batter, with Confit Red Onions

Prepare: Dry the fillet, season. Sauté in clarified butter, turning, over medium heat for fifteen minutes. Cool.

Farce: Sauté shallots in oil until translucent, mix with orange zest, seasoning paste, herbs and vinegar. Blanch spinach briefly in boiling salted water, rinse when cool, drain well and lay out on a 25 x 40 cm dish. Coat the fillet all over with the herb paste. Place on the spinach, roll up in the spinach using the cloth. Wrap in cling film and leave to cool for 30 to 60 minutes.

Prepare: Wrap fillet in pastry, brush ends with beaten egg. Place seam side down on a baking sheet lined with parchment paper, brush with egg. Set aside to cool again.

Bake: Bake in center of oven heated to 220 degrees for fifteen minutes. Turn the temperature to 200 degrees and bake for another fifteen minutes. Then open oven door, reduce temperature to 100 degrees and cool. Close door again, pull fillet another 15 to thirty min.

Arrange: Cut fillet into pieces, arrange evenly with additional dish(s) on preheated plates.

Garnish: Confit red onions.

Prepare: Mix butter and honey, season with salt, pepper and thyme. Remove the outer skin of the onion, cut the root end evenly. Quarter onions so they are still hanging together at the bottom.

Spread honey butter evenly in the center, drizzle with wine. Cover and refrigerate.

Prepare: Onions next to

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