The first recipe comes straight from our recent trip to New Zealand, where apart from seeing some magnificent cattle we also spent time with Pat and Helen O’Keefe who own Blarney Fly Fishing Lodge at the foot of Mount Tarawera in the North Island. Pat is one of NZ’s top fly fishermen and a great tutor. Helen is a wonderful cook who caters for visitors from all over the world .This is one of her delicious methods of cooking beef.
- Peel and finely chop the ginger
- Deseed and chop the chillies
- Peel and finely chop the garlic
- Whisk with all other ingredients and place in a deep container and refrigerate until required
- Trim the fillet removing all fat, skin and membrane.
- Brush with olive oil, season and sear all over on a very hot griddle plate or barbecue.
- Cover loosely and put aside for approx 15 minutes
- When cool, prick all over with a skewer and immerse in the marinade turning to ensure good coverage.
- Leave for 4 – 5 hours. You can leave up to 3 days but not recommended as vinegar will cook the meat, changing the texture
Put all the ingredients in blender and whisk
If you prefer your beef very rare then cut thinly, place into a mould and turn out on serving plate.
Cut into steak portions and sear on a hot griddle on both sides .
Helen serves this with saffron rice and a bean salad
- 2 cm piece of ginger
- 2 – 3 mild red chillies
- 1 clove of garlic
- 120ml Kikkoman soy sauce
- 100ml sesame oil
- 2 tablespoons caster sugar
- 170ms rice wine vinegar
- 4 tablespoons mirin
- (Japanese cooking sake)
- 660g piece beef eye fillet
- 2 tablespoons olive oil
- Salt & pepper
- ½ cup of marinade
- 2 tablespoons of canola oil
- Salt and pepper