Fillet Beef Recipe

chilli_pepper

1 piece of mid-fillet (1.2 - 1.5kg)

Marinade:

500ml soya sauce

250ml cider vinegar

1 red chilli, moderately hot

6 cloves of garlic, peeled

1/4 cup of seed mustard

Put all the above ingredients in a blender and puree to a fine consistency.

Lay fillet in a long dish just large enough to hold it & pour marinade over it, cover with clingfilm and place in fridge. Turn beef every 12 hours to make sure all parts get enough of the marinade. Can do this for up to a week!

When ready take it out of the marinade & drain well, then dry with a cloth. Keep about half the marinade and put in a sauce pan. Boil up to reduce until it becomes a bit thicker (this will stink the house out!). You can keep the other half of the marinade & freeze for doing again (you can reuse it once more).

Either roast the fillet in a hot oven for about half an hour if you like rare or more if you want. Also works really well if you cook it whole on the BBQ - just turn until all the outside is well seared & cooked.

To serve - put some of the reduced marinade / sauce on a plate, arrange slices and drizzle with good pesto. Serve with green veg & boiled potatoes.

PFJSplitter

Consider adding the filet and marinade to a sealable plastic bag and squeezing all the air out of the bag - eliminates the need to constantly turn the filet.

Thanks for the recipe - mouth is watering already!

soundsham

Spicy Firecracker Beef Marinade

So we have:

• 1 tsp of soy sauce
• 2 tbsp of rice vinegar
• 2 tbsp of chili garlic sauce (you'll find that in the Asian section)
• 1/2 tsp of 5-spice
• 1/2 tsp of ginger puree or grated ginger
• 3 cloves of roughly chopped garlic
• some black pepper to taste
• 1 tbsp of vegetable oil

Marinate the Firecracker Beef


ab fab,has to be
steaks tomorrow for dinner tomorrow