Name: Beef fillet with marbled eggs and star anise broth
Prep time: 400 min
Cook time: 65 min
Total time: 465 min
Yield: 1
Cuisine: asian
Ingredients: 750ml beef stock; 40.00 ml kecap manis (Indonesian sweet soy - see note); 3 star anise; 1 cinnamon quill; 6 hard-boiled eggs in their shells; 1.2kg piece beef eye fillet, well trimmed; 36.40 gm olive oil; 500.00 ml Asian mixed micro herbs (such as coriander, mint and Thai basil - see note); 3 spring onions, thinly sliced; 2 long red chillies, seeds removed, thinly sliced lengthways; Chilli jam, to serve (see note)

Beef fillet with marbled eggs and star anise broth

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Prep Time:
400 minutes

Cook Time:
65 minutes

Total Time:
465 minutes

Indulge in a fragrant spiced steak and marbled egg masterpiece.

Ingredients:

750ml beef stock
40.00 ml kecap manis (Indonesian sweet soy - see note)
3 star anise
1 cinnamon quill
6 hard-boiled eggs in their shells
1.2kg piece beef eye fillet, well trimmed
500.00 ml Asian mixed micro herbs (such as coriander, mint and Thai basil - see note)
3 spring onions, thinly sliced
2 long red chillies, seeds removed, thinly sliced lengthways
Chilli jam, to serve (see note)

Instructions:

In a saucepan, mix the stock, kecap manis, and spices. Bring to a gentle simmer over medium-high heat. Lightly crack the eggshells by tapping and rolling them on a surface to create a marbled effect. Add the eggs to the stock and simmer over low heat for 30 minutes. Let it cool, then refrigerate the eggs in the liquid for a minimum of 6 hours or overnight.
Preheat the oven to 200°C. Massage the beef with oil and generously season. Heat oil in a deep frypan over high heat. Sear beef for 3-4 minutes until evenly browned. Place beef in a roasting pan and roast for 25 minutes for medium-rare, or until desired doneness.
Once the beef is roasting, take the eggs out from the stock and set them aside. Pour the stock into the frypan where you browned the beef, then bring it to a boil over medium-high heat. Let it simmer for 15 minutes or until the liquid is thickened and syrupy.
Peel eggs under running water to achieve a beautifully marbled appearance. Rest beef in the oven, covered loosely with foil, for 10 minutes before slicing it thickly.
Plate 2 beef slices on each plate, drizzle with sauce, sprinkle with herbs, spring onion, and chili. Serve alongside a marbled egg and chili jam.

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