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Seared beef with sweet chilli caramel sauce
Seared beef with sweet chilli caramel sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Treat yourself to a flavorful and impressive lunch, perfect for unwinding.
Ingredients:
  • 330g caster sugar
  • 2 long red chillies, deseeded, chopped
  • 10cm piece ginger, chopped
  • 4 garlic cloves
  • 2 Asian (red) eschalots, chopped
  • 2 coriander roots, chopped
  • 60ml lime juice
  • 125ml fish sauce
  • 40.00 ml sesame oil
  • 1kg whole beef fillet
  • Micro herbs (see note), to serve
  • Edible flowers (see note), to serve
Instructions:
  • In a saucepan over low heat, mix sugar and 1/4 cup (60ml) water, stirring until dissolved. Increase heat to medium-high and cook without stirring for 3-4 minutes until a golden caramel forms.
  • In a food processor, blend chili, ginger, garlic, eschalots, coriander root, and 1 cup (250ml) water until a coarse paste forms. Carefully add the paste to the caramel sauce, stir to combine, and cook for 2-3 minutes until smooth. Take off the heat and mix in lime juice, fish sauce, and sesame oil. Allow it to cool to room temperature.
  • Preheat your oven to 200°C.
  • Season the beef fillet generously with salt and pepper. Heat olive oil in an ovenproof frypan over medium-high heat. Sear the beef for about 5-6 minutes, ensuring all sides are nicely seared. Roast in the oven for 15 minutes for a perfect medium-rare, or adjust the time to your preferred level of doneness.
  • Take the beef out of the oven, cover lightly with foil, and let it rest for 10 minutes. Slice the beef thickly, arrange on plates, drizzle with the sauce, and top with micro herbs and flowers for a beautiful presentation.

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