March 8, 2015 by dgarnett2013
Roast fillet of beef with roast peanuts, Asian dressing, mint and coriander salad: Master It by Rory O’Connell
- 600 – 800g fillet of beef, trimmed of all the gristle
- 1 tab olive oil, for rubbing on the beef fillet
- Maldon sea salt and freshly ground pepper
- 3 handfuls of mixed greens – should include one crisp type of lettuce such as little gem, but rocket, mizuna, watercress all good too.
- 1 handful of mixed mint and coriander leaves
- 4 spring onions, finely sliced at an angle.
Roast peanut sauce
- 100g unskinned peanuts
- 1 tsp cumin seeds
- 4 tabs water
- 1 tab peanut or sunflower oil
- 80 – 100ml chicken stock
- Maldon sea salt
- 2 tabs white wine vinegar
- 1 tab very finely chopped ginger
- 1 level tab very finely chopped garlic
- 2 fresh chillies, seeds removed and very finely chopped
- 1½ tsp soft dark brown sugar
- 1 level tsp freshly ground black pepper
- 1 tab toasted sesame oil
- Maldon sea salt, to taste
Preheat the oven to 200℃.
Place the peanuts on a baking sheet and roast for about 15 – 20 mins, until golden brown. Shake the pan occasionally to ensure that the nuts are browning evenly. Remove from the oven and allow to cool completely. Blissfully, they don’t need to be peeled.
While the nuts are roasting, dry roast the cumin seeds briefly in a small frying pan and grind to a fine powder. Place the cold peanuts in a food processor with the ground cumin and puree to a thick consistency with the water and oil.
Bring the chicken stock to a simmer and add to the peanut puree. The consistency should be similar to pouring cream. Taste and correct the seasoning. Reserve for later.
Mix all the dressing ingredients together, then taste and correct the seasoning.
To assemble the salad, turn the oven up to 220℃. Heat a heavy ovenproof grill pan or roasting tin on the hob. The pan should be nearly smoking hot before you add the beef.
Rub the fillet of beef with the olive oil and put it into the pan. Allow it to brown all over, turning it occasionally to achieve an even colour. Season it with salt and pepper, then place it in the oven and roast for 14 – 20 minutes. Use the skewer test to check how cooked it is.
Remove from the tin and place it on a small plate which you have turned over so it is the wrong way up, and this plate should sit on a larger plate. This allows any juices that escape from the meat to drain off and be saved for later. Lower the oven temperature to 100℃, and put the meat in to rest for 15 mins.
When ready to serve, toss the salad and herbs in a large over-sized bowl with just enough dressing to make the leaves glisten lightly. Place on hot plates of a platter. Slice the beef into 1cm thick slices and lay over the leaves.
Drizzle a little of the peanut sauce over the beef, but not too much. Add any meat juices from the resting plate as well. Add a final flourish of sliced spring onions and serve immediately, passing the extra peanut sauce in a sauce boat.
Eaten the day we went to the Mini Vaults for Rose’s birthday treat.