South East Asian Fillet of Beef

Last week my sister Gilli and I went out on another shopping trip to Auburn. So many delights to be tried and goodies to bring home. The different foods on offer are fabulous as they cater to the multi cultural inhabitants of the area. Indian, Nepalese,Turkish, Lebanese and Korean.
Really helpful shop keepers and all so cheap compared to what we pay normally.
I am planning some day shopping and eating expeditions to the area, so keep looking, coming soon.! Purchases from my trip inspired me to do this easy family dish, that I used to teach in my cooking classes. A different slant on the old roast beef and with a side of spicy red lentils, some mint flavoured yoghurt and nann, you are transported to world of asian cuisine.
If you wish you could change the red lentils for some spicy roast potatoes. Or alternatively you could just serve with some Basmati rice and a dollop of a great chutney. I bought a sweet lime one from the Indian supermarket that sold so many different varieties.
I asked the young man working there what was his favourite, as I was having trouble choosing. His reply with a laugh was "Mango". I decided to be a little more adventurous !

1 fillet of beef, rump or topside. Approx 2 kilos will feed six.

olive oil
2 cloves chopped garlic
1 teaspoon minced ginger or a 5cm piece finely chopped
2 chopped shallots
1 red chilli, finely chopped or 1 teaspoon minced chill
1/2 cup soy sauce
1 1/2 cups coconut milk
small handful finely chopped fresh coriander
half stick finely chopped lemongrass or 2 teaspoons minced lemongrass
juice of a fresh lime


Preheat oven to 180 C
Sear the piece of beef in the roasting pan you are going to use on top of the stove, in the olive oil.
Mix the chopped garlic, ginger, coriander, shallots and chilli into the soy sauce. Pour over the beef. Next pour the coconut milk, lime juice, lemongrass and extra coriander if desired.
Cook the beef for 40 minutes which will still have it pink inside. If you wish to cook it longer cover the pan with foil.. When cooked remove from the pan and set aside to rest.
Add a little more coconut milk to the pan to thicken the juices and make a gravy.
Slice and serve on a bed of lentils with accompaniments.

Beef served on a bed of red lentils with basmati rice and minted yoghurt

Discovered this organic fresh lime juice, a great alternative if you have no fresh limes on hand.
My choice from the  huge array of chutneys and pickles at the Indian Grocery in Auburn
 Rajasthani Sweet Lime Pickle.