The flavours of Thai cooking penetrate this beef fillet with it's unusual marinade. Follow the instructions closely for this recipe, making sure you do not allow the meat to mariate longer than 24 hours or it will become far too salty. If you are particularly partial to hot Thai flavours use 2 tablespoons curry paste. This meat can also be cooked on the barbecue and served warm.

Ingredients

• ½ cup brown sugar
• ½ cup sea salt (see Cook's Tips)
• 1 tblsp Thai red curry paste
• 1 tblsp coriander seeds, toasted and crushed
• 8 kaffir lime leaves crushed
• 2 cloves garlic, crushed, peeled and sliced
• grated rind one lime
• 2 tablespoon Indonesian sweet soy sauce
• ¼ cup sweet sherry
• 500 gram piece beef fillet, trimmed
• 1-2 tablespoon oil

Method

1. In a bowl, mix together the sugar, sea salt, curry paste, coriander, kaffir lime leaves, garlic, lime rind, sherry and soy sauce.
2. Place the trimmed beef into a deep dish, pour over the marinade and turn to coat. Cover and refrigerate overnight or for 12-24 hours. Turn the meat occasionally. Rinse well and pat dry. Alternatively marinate in a resealable bag.
3. Heat the oil in a frying pan until very hot and then seal the beef quickly on all sides. Transfer to a 220°C oven for 15 minutes only.
4. Cool, wrap in foil and refrigerate 4 hours until cold. Serve sliced with Thai-Scented Rice Noodle Salad.

Cooks Tips

- Use flaky sea salt here, not iodised or free-flowing salt.