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Thai-inspired fillet of beef with a herby peanut relish

Preparation time: 20 minutes
Cooking time: 30-35 minutes + resting
Total time: 55 minutes

Serves: 6

Ingredients

900g piece beef fillet
2 tbsp soy sauce
2 tbsp fish sauce
2 tbsp light brown soft sugar
2cm piece ginger, peeled and grated
2 tsp groundnut or sunflower oil
Sticky rice, to serve

For the peanut relish
3 tbsp fish sauce
1 lime, 3 tbsp juice, plus extra wedges to serve
1 tbsp groundnut oil or sunflower oil
1 tbsp light brown soft sugar
2 cloves garlic, crushed
1 red chilli, deseeded and finely chopped
50g roasted peanuts, lightly crushed
1 shallot, finely chopped
1½ tbsp roughly chopped coriander
1½ tbsp roughly chopped mint
1½ tbsp roughly chopped Thai basil

Method

1. Preheat the oven to 200ºC, gas mark 6. Lightly season the beef, then set aside for 20 minutes to come up to room temperature. Make a dressing by stirring together the soy, fish sauce, sugar and ginger in a bowl, then set aside.

2. Meanwhile, combine all the ingredients for the relish and set aside.

3. Heat a large frying pan over a high heat. Pat the beef dry using kitchen paper, then rub all over with the groundnut or sunflower oil. When the pan is very hot, sear the beef on all sides until browned, ensuring all the cut surfaces of the meat are thoroughly cooked.

4. Move the seared beef to a roasting tin and coat it all over with the dressing. Roast for 20 minutes for rare or 25 minutes for medium, basting it with the dressing again and turning it over halfway through cooking. Remove the beef from the oven, baste with the remaining dressing, then cover loosely with foil. Leave to rest for 10 minutes.

5. Serve the carved beef on a platter or board, with the herby peanut relish, lime wedges and some sticky rice. Delicious with crunchy radish & Thai basil slaw.