Yields1 ServingPrep Time6 minsCook Time20 minsTotal Time26 mins
Perfect for a Sunday roast, this marinated roasted beef fillet, covered in fresh herbs is simply breath-taking. Check out the full recipe here:
1⁄4 cup soy sauce
1 Tbsp manuka honey
1 tsp Extra Virgin Sesame oil
2 cloves garlic, crushed
1 tsp grated ginger
1kg / 2.2lbs beef fillet, trimmed of all sinew
1 Tbsp Natural Avocado oil
1⁄4 cup sweet chilli sauceBig handful each of fresh coriander, Thai basil and parsley, chopped
Combine the soy sauce, honey, sesame oil, garlic and ginger in a shallow dish. Place the beef in the marinade and turn to coat it evenly. Cover the beef and place it in the fridge to marinate for up to 2 hours, turning occasionally.
Preheat the oven to 190°C / 375°F.
Remove the beef from the marinade and pat it dry. Discard the marinade. Heat the oil in a large frying pan over a medium-high heat. Add the beef and sear it on all sides. Make sure it gets a good colour as that will make all the difference.
Transfer the beef to a roasting tray and roast in the oven for 15–20 minutes, or until cooked to your liking. Set the beef aside to rest for 5 minutes.
Just before serving, spread the chopped coriander, basil and parsley over a large sheet of baking paper. Brush the beef with the sweet chilli sauce and roll it in the herbs, pressing down to coat evenly.
Rest the fillet well to ensure the juices remain in the meat.