Beef fillet with spices and Red Thai Chilli sauce
Ingredients:
- 1 tbsp ground Cumin
- 1 tbsp ground Coriander
- 1 tsp ground Cardamom
- 750 g Beef eye fillet
- Salt and Pepper
Chilli Jam
- 2 tbsp Olive oil
- 2 medium Red Peppers, chopped
- 2 small Tomatoes, chopped
- 3 small Red Onions, chopped
- 4 Red Thai Chilli, seeded and chopped
- 3 cloves Garlic, crushed
- 125 ml White wine Vinegar
- 110 g Caster Sugar
- 50 g Brown Sugar
- 1 tbsp Balsamic Vinegar
Method:
- Mix cumin, coriander and cardamom in a bowl. Season with salt and pepper.
- Roll beef in spices, cover and leave in fridge for 3 hours.
- Preheat oven to 180 C/ Gas mark 4.
- Lightly oil a baking dish and cook the beef uncovered for 45 minutes.
- To make chilli jam: cook onion, garlic, red pepper and chilli in olive oil over low heat for 20 minutes until red pepper is soft.
- Add white wine vinegar and caster sugar to the chilli mixture and stir until sugar is dissolved. Simmer uncovered for 15 minutes until mixture is thick.
- Stir in balsamic vinegar and brown sugar into the pan. Blend the mixture until roughly chopped.
- Serve beef with jam on top.
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