This fillet of beef recipe has a bold array of tastes. An ideal dinner party dish if you're looking for something tasty but a bit different.
Ingredients
- 1.7kg piece of beef fillet
- 300ml vodka
- 10 garlic cloves, crushed
- 3 tbsp olive oil
- 1 tsp dried chilli flakes
- 3 tbsp Bonne Maman Damson Plum Conserve
- 1 tbsp lemon juice
- Large bunch fresh flatleaf parsley, chopped
For the sweet chilli salsa
- 3 roasted red peppers in oil, drained and chopped
- 10 mild Peppadew peppers, drained and chopped
- 1 small red onion, finely chopped
- Juice of 1/2 lemon
- 3 tbsp extra-virgin olive oil
- 1 tsp tamarind paste
- 1/2 papaya, deseeded and chopped
Method
- 1. Put the beef into an airtight container and pour over the vodka. Sprinkle with 1 tablespoon each salt and pepper. Pierce the meat in several places with a sharp knife and spread over the garlic. Drizzle with the olive oil and sprinkle with the chilli flakes. Cover and marinate for at least 8 hours.
- 2. Preheat the oven to 220°C/fan200°C/gas 7. Transfer the beef and marinade to a roasting tin. Roast for 30 minutes for medium-rare beef. Cover with foil. Cool for at least 1 hour.
- 3. Mix the conserve with the lemon juice. Spread all over the beef. Put the parsley onto some baking paper, then roll the beef in the parsley to coat. Chill until needed.
- 4. Make the salsa. Mix all the ingredients together. Cover and chill until needed. Serve slices of beef with the chilli salsa.
Chef's tip
Get ahead: Prepare to the end of step 2 up to a day in advance. Finish on the morning. Make the salsa up to 2 days ahead.