Thai-style Beef Fillet
Serves 6 to 8, Prep 30 mins, Cook 38 mins
1.5kg beef eye fillet, trimmed Salt and pepper, to taste 400g punnet medley tomatoes, halved ½ small red onion, thinly sliced 2 Lebanese cucumbers ½ cup fresh coriander leaves ¼ cup crispy fried shallots
DRESSING 2 tblsps finely chopped fresh coriander
root and stem 3cm piece fresh ginger, peeled, chopped 2 small cloves garlic, halved ¹/³ cup lime juice 2 tblsps fish sauce 3 tsps caster sugar
1 Tie beef at 4cm intervals with unwaxed kitchen string. Season with salt and pepper. 2 Heat an oiled, large, flameproof roasting pan over a high heat. Add the beef. Cook, turning occasionally, for about 8 minutes, or until browned all over. Transfer pan to oven. 3 Cook in a hot oven (200C) for about 30 minutes for medium, or until cooked to your liking. Remove from pan. Rest, loosely covered with foil, for an hour. Cut into thick slices. 4 Meanwhile, make the dressing. Process all the ingredients in small food processor until smooth. Transfer to a large bowl. Stir in the tomatoes and onion. Cover. Stand for 20 minutes. 5 Halve cucumbers lengthways. Scrape out the seeds. Cut diagonally into slices. Add to the dressing. 6 Arrange beef on a platter. Top with tomato salad. Sprinkle with coriander and shallots.