Grilled beef fillet

Peter Gordon

Preparation Time: 5 minutes (plus 48hrs marinating time)
Cooking Time: 10 minutes
Serves: 4

Ingredients

600g / 1lb 5oz Freedom Food trimmed beef fillet (remove all excess fat and sinews)
2 tbsp demerara sugar
2 red chillies, finely sliced into rings
400ml / 14 fl oz best quality soy sauce
3 tbsp groundnut oil
300g / 10oz dried egg noodles
300g / 10oz green beans, ends trimmed, blanched and refreshed
1 tbsp pure sesame oil
25g / 1oz coriander leaves
2 spring onions, finely sliced

Method

Rub the sugar and chillies into the fillet and place in a snugly-fitting, non-metallic dish. After an hour, turn the fillet once. Pour the soy sauce over the meat, cover the dish with clingfilm and place in the fridge. Turn the meat by a half rotation every 12 hours for 2 days.

Remove the meat from the marinade and wipe dry with a cloth, then cut it into 4 equal sized steaks, brush with the groundnut oil and leave to sit at room temperature.

Cook the egg noodles following instructions on the packet, then drain.  Refresh under cold water and drain again. Cook the meat over a moderate to high heat for 2½  – 3 minutes on each side in a frying pan.

Heat up a wok to smoking point and add 1 tbsp of groundnut oil, swirl it around the wok and add the beans. Toss them lightly to give a little colour then remove with a slotted spoon. 

Add another tbsp groundnut oil, then add the noodles and don’t stir for 30 seconds. Toss the noodles gently, trying to colour them a little as well. 

Return the beans to the wok, add 2 tbsp of the marinade, sesame oil, coriander and spring onions and toss together. Divide the noodles amongst 4 plates and place a piece of beef on each.