Jamie Oliver’s seared beef fillet with chilli, ginger, radish and soy

Jamie Oliver’s seared beef fillet with chilli, ginger, radish and soy

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

This is one of my all-time favourite recipes, and it comes from Jamie’s second cookbook, The Return of the Naked Chef. It’s a ripping summer dish which looks impressive served on a platter. I like to eat this dish with chopsticks – somehow it just feels right!

Ingredients

Quantity Ingredient
1/2 tablespoon coriander seeds
1/2 tablespoon peppercorns
1/2 tablespoon sea salt
handful rosemary leaves, finely chopped
1 x 220g beef eye fillet
1 knob ginger, peeled and cut into very fine batons
2 small red chillies, deseeded and finely sliced
8 small radishes, trimmed and thinly sliced
small handful coriander leaves, chopped
2 teaspoons sesame oil
1 tablespoon light soy sauce or tamari
2 limes, juiced

Method

  1. Heat a heavy frying pan over a medium–high heat. Add the coriander seeds and move them around until the seeds start to pop and release their aroma. Tip into a mortar and pound to a powder with the peppercorns and salt, then mix in the rosemary. Sprinkle the mixture onto a chopping board and roll the beef around so it is evenly coated.
  2. Heat the pan over a high heat then cook the beef for around 5 minutes, until brown and slightly crisp on all sides. Remove from the pan and leave to rest for 5 minutes.
  3. When ready to serve, slice the beef into very thin slices and arrange on a platter. Sprinkle on the ginger, chilli, radish and coriander, then splash on the sesame oil and soy sauce. Lastly, squeeze on the lime juice, making sure all the meat is covered.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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