Grilled beef fillet

Grilled beef fillet

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Marinate the fillet in sugar and chilli for 2 days before cooking to let the flavours mingle and infuse into the meat. Flash fry the steaks to seal in the flavour and serve on a bed of fried egg noodles for an oriental-inspired meal.

Preparation Time:  5 minutes

Cooking Time:  10 minutes

Serves: 4


600g RSPCA Assured trimmed beef fillet
2 tbsp demerara sugar
2 red chillies, finely sliced into rings
400ml soy sauce
3 tbsp groundnut oil
300g dried egg noodles
300g green beans, ends trimmed and refreshed
1 tbsp pure sesame oil
25g coriander leaves
2 spring onions, finely sliced


Rub the sugar and chillies into the fillet and place in a snugly-fitting, non-metallic dish.  After an hour, turn the fillet once.  Pour the soy sauce over the meat, cover the dish with clingfilm and place in the fridge.  Turn the meat by a half rotation every 12 hours for 2 days.

Remove the meat from the marinade and wipe dry with a cloth, then cut it into 4 equal sized steaks, brush with the groundnut oil and leave to sit at room temperature.

Cook the egg noodles following instructions on the packet, then drain.  Refresh under cold water and drain again.  Cook the meat over a moderate to high heat for 2½ – 3 minutes on each side in a frying pan.


Heat up a wok to smoking point and add 1 tbsp of groundnut oil, swirl it around the wok and add the beans.  Toss them lightly to give a little colour then remove with a slotted spoon.

Add another tbsp groundnut oil, then add the noodles and don’t stir for 30 seconds.  Toss the noodles gently, trying to colour them a little as well.

Return the beans to the wok, add 2 tbsp of the marinade, sesame oil, coriander and spring onions and toss together.  Divide the noodles amongst 4 plates and place a piece of beef on each.

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