Fillet of Beef in a Thai-style Marinade
Ingredients
BEEF
1 large eye fillet of beef, well trimmed
2 cloves garlic, crushed and chopped
2-3 tablespoons peeled and chopped fresh ginger
6 fresh chillies, chopped
Juice of 2 limes
2 teaspoons of fish sauce
4 tablespoons of chopped fresh coriander
6 tablespoons oil
3 tablespoons soy sauce
Freshly ground black pepper
Pinch salt
SALAD
1 cucumber
Sprigs mint
VINAIGRETTE
3 tablespoons oil
1 tablespoon lime juice
Salt and freshly ground black pepper
Description
I love easy dishes for the summer months. This eye fillet of beef is simple to prepare ahead, and the beef is given a tasty jolt with traditional Thai ingredients. Marinate overnight, cook ahead and serve cold, so that it can be cut into thin slices, accompanied by the cooling combination of cucumber and mint.
Method
Choose a roasting pan that will snugly fit the fillet of beef. Combine all the remaining beef marinade ingredients and pour over the fillet of beef in the roasting pan. Cover with foil and leave for at least two or three hours, turning occasionally, to ensure that the flavours permeate the meat. Preheat the oven to 210C.
Remove the foil from the meat. Place the pan in the oven and cook for 25 to 30 minutes. (The result will be rare but not raw.) You could also cook the meat on a barbeque, for the same length of time, turning once or twice. Remove, cover again with the foil and leave to rest for at least 20 minutes. Allow to cool before slicing thinly.
Arrange the sliced fillet on the serving plate and spoon over any remaining pan juices. Accompany with a salad made from thinly sliced cucumber, sprigs of mint and the vinaigrette.
Serves 10 to 12
Categories
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