Thai-style Beef Fil­let

Serves 6 to 8, Prep 30 mins, Cook 38 mins

New Idea - - New Food Idea -

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.

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