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Aromatic tail end of beef fillet, oyster mushrooms, pak choi and sloe gin sauce

11 September 2006
Aromatic tail end of beef fillet, oyster mushrooms, pak choi and sloe gin sauce

Ingredients 270-300g tail end of beef fillet
50g Chinese aromatic spices
20g honey
20g cashew nuts
20g sliced shallots
2 pak choi
50g oyster mushrooms
1 stick lemon grass
20ml sesame oil
Juice of 1 lemon
30g sloe gin syrup

Method Roll the fillet end in aromatic spices. Quickly sear the meat in a heavy roasting pan or tray on all sides. Place the meat in a preheated oven, gas mark 5 or 200°C for 10-12 minutes. Halfway through, turn the piece of meat upside down and pour honey and cashew nuts on it. At the end of the cooking time, take the fillet out and rest for three minutes.

Stir-fry the shallot, pak choi, oyster mushrooms and lemon grass in a little of the sesame oil. Add the lemon juice.

Place the stir fry on a serving dish, arrange the slices of fillet on top of the vegetables. Pour the sloe gin around the meat and vegetables and serve immediately.

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