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Tangy Rare Beef Fillet
Ingredients:
1.5kg eye fillet of beef, extra fat and sinew removed
2 tablespoons extra virgin olive oil
3 kaffir lime leaves, finely sliced
1 small hot red chilli, finely sliced
1 small stalk lemongrass, finely chopped
1 tablespoon fish sauce
2 tablespoons soy sauce
freshly ground black pepper
4 tablespoons fresh coriander, finely chopped
Method:
Tie the beef neatly at even intervals. Set aside while you mix the remaining ingredients in a baking dish until well combined. Roll the meat in the marinade and set aside to absorb the flavours for 1-2 hours.
Preheat the oven to 220°C. Place the beef in the marinade in the oven and cook for 15 minutes then turn the meat and cook for a further 10 minutes. Remove from the oven, cover with foil and allow to cool before refrigerating until needed. (This can be done a day ahead.)
Remove from the refrigerator and bring to room temperature. Cut into thin slices and serve with a spicy chutney. (I love Goan Cuisine’s tamarind chutney.) Serves 12 as part of a buffet. |
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