For the filet
400g of beef, trimmed
Salt & pepper to taste
2 Rosemary stalks
1/3 cups Ghee


For the caramelized onions
A drizzle of olive oil
1/2 onion, sliced
1/3 cup balsamic vinegar
1/4 cup coconut sugar
A dash of salt



Preheat oven to 250c.
In a cocote with no lid: add the filet covered with ghee, rosemary, salt & pepper.
Roast for 10 min for medium rare.
Remove from oven, cover with lid and rest for 15 minutes to finalize cooking.


In an uncovered sauce pan on high heat: add the sliced onions with a drizzle of olive oil and salt.
Cook until soft and add in balsamic vinegar and coconut sugar.
After 5 minutes the vinegar & sugar should be evaporated and you’ll be left with the most gorgeous caramelized onion.


To serve, add 200g onto a plate, cover with caramelized onion and sprinkle some fresh rosemary on top.