Roast beef is a classic favourite – but try it spiced and served cold with a Ginger and Noodle Salad. This semi-cured beef fillet is marinated in an aromatic spice mixture-ideal for invigorating jaded palates.The beef needs to be the same thickness throughout. If you have a tail-end piece of fillet, turn the tail end underneath to create an even thickness and tie to secure. Marinating the meat for 36 hours in this mixture is the secret.It draws out moisture from the beef and adds fragrant flavours. The final texture of the beef is very moist but dense. It is just what the doctor ordered at this time of year.Whether part of a tapas or as a push the cow out starter for two, this is light refreshing summer food..... and if you have too much you can invite your friends round for a beef sandwich with some wasabi or horseradish.
Cold spiced beef fillet
125g light brown mascavado sugar
85g coarse Flor de sal
1 teaspoon ground star anise*
1 tablespoon finely chopped fresh ginger root
2 cloves garlic finely chopped
Zest of 1 lemon
75ml good quality soya sauce (Kikkoman)
75ml sesame oil
1 red chilli finely sliced
300g Bife ganso completo or Angus Fillet Beef
2 tablespoons sunflower oil
Mix the sugar,salt star anise, ginger,garlic,lemon zest,red chilli,soya sauce and sesame oil in a dish just large enough to fit the beef.Add the beef,thoroughly coating it in the marinade.Cover and place in the fridge.
After 12 hours,turn the meat,rubbing it all over with the marinade.Leave to marinade for at least 24 hours and up to a maximum of 36.Then rinse under a cold tap and pat dry.
heat the sunflower oil in a non-stick frying pan.As soon as it is hot, add the beef and colour on all sides.Continue to fry for about 5 minutes, turning regularly, then remove. Once cold, cover and chill until needed.
*If you can´t find any ground star anise,grind some in a clean coffee blender.
Serving suggestion: with ginger noodle,rocket, or oriental green bean salad