Asian Beef Filet with Peanut and Cilantro Pesto, Oven-Roasted Potatoes and Vine Tomatoes
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
1 three-pound good-quality beef fillet, trimmed
Marinade
2 red chilies, deseeded and roughly chopped
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 tablespoons extra-virgin olive oil
2 tablespoons sesame oil
2 tablespoons honey
5 tablespoons soy sauce
2 tablespoons lime juice
Peanut cilantro pesto
1⁄2 cup unsalted peanuts or cashews
5 large bunches cilantro, roughly chopped
5 green onions, roughly chopped
2 red chilies, seeded and chopped
2 tablespoons fresh ginger, grated
2 tablespoons toasted sesame oil
2 tablespoons soy sauce combined with 1 tablespoon sugar
1 tablespoon rice wine vinegar
Juice of 1 lemon
Sea salt and cracked black pepper
Oven-Roasted Potatoes
2 pounds Yukon Gold potatoes
Zest of a lemon
2 tablespoons chopped fresh thyme
2 cloves garlic, crushed
1⁄4 cup extra-virgin olive oil
Sea salt and fresh cracked pepper
Oven-Roasted Tomatoes
Vine tomatoes
Extra-virgin olive oil
Sea salt and cracked black pepper
Preparation
To prepare beef, place marinade ingredients into the bowl of a food processor and blend until smooth. Pour over the beef and place in the refrigerator to marinate for at least 6 hours.
To make pesto, place all ingredients in a food processor and blend until well combined.
Preheat oven to 400°. In a large bowl toss potatoes with the olive oil, lemon zest, thyme, garlic, sea salt and fresh cracked pepper. Spread evenly onto a large baking sheet. Bake in oven for approximately 45 minutes until golden and crispy on the outside and fluffy on the inside.
Combine tomatoes, olive oil, sea salt and cracked black pepper on a large baking sheet and toss well. Roast in oven approximately 30-40 minutes until blistered and softened.
Heat oil in a large heavy-base frying pan until hot. Sear beef for approximately 2 minutes on all sides. Remove the beef from the pan, place into a large roasting pan and roast in the oven for approximately 25-30 minutes. Remove from oven, let rest for 10 minutes, then cut into 1/2-1 inch slices to serve. Serves 6.
