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Satay beef fillet with watercress and cucumber
Satay beef fillet with watercress and cucumber
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Delicious summer satay beef fillet with watercress and cucumber.
Ingredients:
  • 2 long red chillies, seeds removed, finely chopped
  • 3 garlic cloves, finely chopped
  • 600g centre-cut beef eye fillet
  • 2 Asian (red) eschalots, finely chopped
  • 2 tsp grated ginger
  • 31.50 gm light soy sauce
  • 250ml coconut milk
  • 20.00 gm caster sugar
  • 95g peanut butter
  • 1 bunch watercress, leaves picked
  • 2 Lebanese cucumbers, halved, sliced lengthways into thin wedges
  • Coriander leaves, to serve
Instructions:
  • Mix together 2 tablespoons of oil, half of the chili, and one-third of the garlic in a bowl. Brush this flavorful mixture over the beef, ensuring it's evenly coated. Season the beef and let it marinate at room temperature for 30 minutes.
  • In a saucepan over medium heat, gently heat the remaining oil. Sauté eschalot for 3 minutes until softened, then add ginger and remaining garlic for 1 minute until fragrant. Pour in soy sauce, coconut milk, and sugar, stir until sugar dissolves. Bring to a simmer and cook for 1 minute until slightly thickened. Stir in peanut butter until melted. Set aside.
  • Preheat a barbecue or chargrill pan on high heat. Cook beef, turning occasionally, for 10-12 minutes until perfectly charred on the outside but still pink and juicy inside, or until cooked to your preference. Let it rest, lightly covered with foil, for 5 minutes before serving.
  • Gently warm up the peanut sauce over low heat. Slice the beef thinly and place it on a serving plate along with watercress and cucumber wedges. Drizzle spoonfuls of peanut sauce over the beef and top with coriander leaves before serving.

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