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Roast beef fillet in shiitake mushroom and rice noodle broth
Roast beef fillet in shiitake mushroom and rice noodle broth
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Vibrant Vietnamese-inspired beef and vegetable noodle soup with fresh herbs, can be prepped ahead for easy enjoyment.
Ingredients:
  • 4 coriander roots, scrubbed
  • 62.50 ml chopped fresh coriander stems
  • 3 garlic cloves, peeled
  • 1 small fresh red chilli, coarsely chopped
  • 1kg-piece beef fillet
  • 80ml (1/3 cup) peanut oil
  • 200g shiitake mushrooms, thinly sliced
  • 1L (4 cups) beef style liquid stock
  • 48.80 gm fish sauce
  • 60ml (1/4 cup) fresh lime juice
  • 2 bunches baby pak choy, ends trimmed, washed, halved lengthways
  • 1 kg fresh rice noodles
  • 125.00 ml fresh Thai basil leaves
  • 125.00 ml fresh coriander leaves
  • Extra small fresh red chillies (optional), finely sliced, to serve
Instructions:
  • In a mortar, combine coriander roots, coriander stems, garlic, and chili, then gently pound into a smooth paste. Or, use a small food processor to blend until smooth. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate to enhance the flavors.
  • Preheat oven to 220°C. Tie beef with unwaxed white kitchen string at 4cm intervals, place in a roasting pan, and drizzle with half the oil. Season with salt and pepper. Roast in the oven for 25 minutes for medium rare or desired doneness. Rest covered with foil for 10 minutes before serving.
  • In a wok or large deep frying pan over medium-high heat, heat the remaining oil. Stir in the coriander mixture and cook for 2 minutes until fragrant. Add the mushrooms and stir-fry for another 2 minutes. Pour in the stock and bring to a simmer. Cook for 2 minutes, then add the fish sauce, lime juice, and pak choy. Simmer for 3 minutes until the pak choy is tender.
  • Place the noodles in a heatproof bowl and pour boiling water over them. Let sit for 1 minute until tender, then drain. Divide into serving bowls. Thinly slice the beef. Pour the mushroom mixture over the noodles, then top with the beef. Finish with a sprinkle of Thai basil and coriander leaves. Serve with extra chilli on the side, if desired.

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