TWICE-MARINATED BEEF FILLET

Treat your guests (and yourself!) to this twice-marinated beef fillet.

  • 2 days
  • 8
  • Intermediate

INGREDIENTS

  • 1.5kg beef fillet

FOR THE FIRST MARINADE

  • 45ml soy sauce
  • 2.5ml salt
  • 30ml olive or avocado oil
  • 5ml brown sugar

FOR THE SECOND MARINADE

  • 60ml balsamic vinegar
  • 125ml water
  • 250ml olive or avocado oil
  • 5ml salt
  • 1 garlic clove, chopped
  • handful parsley, chopped
  • 2.5ml ground black pepper
  • 15ml capers, chopped

METHOD

  1. Remove any visible sinew from the surface of the beef fillet. Combine all the ingredients for the first marinade in a large glass bowl and lay the beef fillet in it. Leave to marinate for at least 3 hours.
  2. Preheat oven to 170°C. Pat the beef fillet dry and place the fillet in a roasting tin and roast in the oven
    for 40 minutes. Remove from the oven, cover with foil and leave it to cool down.
  3. Combine the ingredients for the second marinade in a large glass bowl and marinate the beef fillet overnight. Remove the fillet, discarding the marinade. Slice the fillet thinly and serve with a rocket salad.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: CRPHOTOGRAPHIC

Magazine issue date: December, 2014


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