Recipe courtesy of Microplane®
Beef fillet marinated in smoked tea and horseradish
This indulgent beef fillet brings restaurant flavours into the heart of your home and is sure to impress everyone from your mum to your boss!
Ingredients
- 1l Smoked tea such as Lapsang Souchong
- 500g Beef fillet cut into 4 steaks
- Oil
- 2tbsp Wholegrain mustard
- 3tbsp Sugar
- 3tbsp Lime juice
- Salt and pepper
- 3tbsp Grated horseradish make it easy and use the Microplane® Master Series Coarse Grater
- Lime cut into wedges
- A small bunch of fresh coriander chopped
- A handful of chopped peanuts optional
- Potato wedges
Method
Step 1
Prepare the smoked tea and let it cool in a dish about 5cm deep.
Step 2
Put the ingredients for the marinade and 3tbsp water in a small saucepan and bring to the boil until the sugar dissolves.
Step 3
Grate the horseradish with the Microplane® Master Series coarse grater and mix in to the marinade to form a paste.
Step 4
Rub the paste on to each steak and place into the smoked tea.
Step 5
Let the steaks marinate for 2-4 hours or overnight – turning a few times.
Step 6
Remove the steaks from the marinade and pat dry with kitchen roll or a clean tea towel.
Step 7
Rub each side of the steak with oil and fry in a hot frying pan, griddle or BBQ until cooked to your liking.
Step 8
Let the steaks rest for about 5 mins.
Step 9
Serve with lime wedges, coriander, peanuts and potato wedges (also rather tasty with crusty bread).