Reverse-sear côte de boeuf, red onion tarte Tatin, horseradish butter

Reverse-sear côte de boeuf, red onion tarte Tatin, horseradish butter. Photograph: Harry Weir
Makes: 1
Course: Main Course
Cooking Time: 2 hrs


  • 3 red onions (350g)
  • Drizzle of sunflower oil
  • Sprigs of thyme
  • Good knob of soft butter
  • Salt
  • Black pepper
  • Half a packet of puff pastry
  • 1 egg beaten with a little milk
  • 100g soft butter
  • 1tbs horseradish sauce
  • Chopped parsley
  • 1 côte de boeuf (850g)
  • 3tbs sunflower oil plus more for the pan
  • Salt
  • Black pepper
  • Knob of butter
  • Sprig of thyme
  • 3 cloves of garlic, unpeeled and slightly crushed

1 Set the oven to 160 degrees.

2 Cut the onions in half across the circumference. Drizzle the oil on a roasting tray, scatter the sprigs of thyme around, then place the cut side of the onion down on the tray, cover with foil and bake for 45 minutes.

3 Remove the onions and turn the oven up to 185 degrees.

4 Allow the onions to cool, then peel the outside layer off while keeping the shape of the onion.

5 Take a non-stick frying pan (big enough to accommodate the onions in one layer). Smear the base and sides with the butter, season and place the onions cut-side down on top of the butter.

6 Cut a circular piece of pastry the same size as the rim of the pan – it doesn’t have to be too perfect. Drape the pastry snugly over the top of the onions and tuck it in.

7 Brush the pastry lightly with the egg wash and bake for 25 minutes until crisp and golden.

8 Allow to cool for no more than a minute or two, then nudge the pastry away from the pan with a spatula and turn it out carefully, with the onions on top. Place on a tray to warm through when you’re ready to serve.


Mix everything together. Roll in clingfilm and chill.


1 Set the oven to 95 degrees.

2 Brush the meat with a little sunflower oil and season it. Place on a wire rack in the oven for about an hour and 45 minutes. The core temperature needs to be 60 degrees – this is at the cusp of medium rare to medium.

3 To sear it, heat a large pan with more oil over a high heat until lightly smoking. Gently lower the beef into the pan and cook for three minutes or so, until the beef is dark and crusted.

4 Turn the meat over and add the butter, thyme and garlic to the pan. Baste the steak three or four times. When the crust has formed on the second side, transfer to a board.

5 Warm the onion tart, carve the meat, and serve with the horseradish butter.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford