1

Preheat the oven to 200°C.

2

Cut the onions into thick slices and lay on the base of a large, greased baking dish.

3

Place the butter, peppercorns, horseradish and thyme in a food processor and process until a smooth paste. Spread the paste over the top of the scotch fillet, then place on top of the onions. Sprinkle the meat with flour, then drizzle the meat and onions with the olive oil. Roast in the oven for 25 minutes. (This is for rare beef, cook for a little while longer if you prefer.) Meanwhile, to make the horseradish and peppercorn cream, combine all the ingredients in a bowl.

4

Sprinkle the beef with sea salt and serve on a bed of onions with the horseradish and peppercorn cream.