Beef fillet marinated in tea and horseradishPosted on: 23 May 2019 by 50connect editorial
Warm weather and a bank holiday weekend what better way enjoy spring bank than with this delicious marinated beef fillet on the barbecue.
This is no ordinary steak. This is prime beef fillet exquisitely flavoured with a smokey tea. Don’t panic, there’s no need for any special equipment. Whilst the steaks do benefit from being left to marinate over night, prep time for everything else is just a few minutes.
Don’t forget to rest the steaks after cooking to ensure they’re moist, tender and juicy!
- 1 litre smoked tea such as Lapsang Souchong
- 500g beef fillet, cut in to 4 steaks
- 2 tbsp wholegrain mustard
- 3 tbsp sugar
- 3 tbsp lime juice
- Salt and pepper
- 3 tbsp grated horseradish
- Prepare the smoked tea and let it cool in a dish about 5cm deep
- Put the ingredients for the marinade and 3tbsp water in a small saucepan and bring to the boil until the sugar dissolves
- Grate the horseradish and mix in to the marinade to form a paste
- Rub the paste on to each steak and place into the smoked tea
- Let the steaks marinate for 2-4 hours or overnight – turning a few times
- Remove the steaks from the marinade and pat dry with kitchen roll or a clean tea towel
- Rub each side of the steak with oil and fry in a hot frying pan, griddle or BBQ until cooked to your liking
- Let the steaks rest for about 5 mins
- Serve with lime wedges, coriander, peanuts and potato wedges (also rather tasty with crusty bread)
This recipe was provided by Microplane® Master Series Coarse Grater.
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