December 31, 2015 by dgarnett2013
Rare beef with Thai herbs: Recipe file. Source unknown, adapted by DG.
- 1kg fillet of beef, rolled and tied
- 2 tabs soy sauce
- 2 tabs vegetable oil
- 2 limes, quartered
For the dressing:
- 4 tabs lime juice
- 4 tabs fish sauce
- 2 tabs sesame oil
- 3 – 4 tsp light brown sugar
- 4 small red shallots, finely sliced
- 1 red chilli, finely sliced
- 2 spring onions, finely sliced
- handful of basil leaves (Thai basil if available)
- handful of mint leaves
- handful of coriander leaves
Place the beef in a freezer bag in a shallow dish and run with the soy sauce and sesame oil (in the bag) and leave to marinate for a few hours or overnight.
heat the oven to 220℃. Heat the vegetable oil in a heavy roasting dish and sear the beef until browned and crustily all over.
Put the beef into the hot oven and roast for 12 – 15 mins.
Remove and rest the beef under a loose sheet of foil for about an hour before carving.
To make the dressing: whisk the lime juice fish sauce, sesame oil and sugar together until the sugar has dissolved. Add the shallots, chilli and spring onions and toss well.
At the last minute at the herb leaves and toss well.
Slice the beef, discarding the string, and arrange on a serving platter.
Spoon the dressing over the beef and serve with lime wedges.
Made for supper with Green Papaya salad and Asian greens with Rose, Tom and Frankie on New Year’s Eve. Marinated while we went to Dulwich Park earlier in the day.