Ingredients
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2 lb (900 g) center-cut Beef
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1 tbsp Olive Oil
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1 Jalapeno Pepper
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1 in (2.5 cm) fresh Ginger
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1 fat Garlic
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small bunch of Mint
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1 finely grated Lime Juice
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31⁄2 oz (100 g) Coconut Cream
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6 oz Cream
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1 tbsp dipping Sweet Chili Sauce
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tbsp Sugar
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1⁄2 tbsp Fish Sauce
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3 heaped tbsp light Mayonnaise
Directions
The advantage of using center-cut beef filet is that it’s the same diameter all along, which means it roasts evenly and won’t overcook at one end. This is delicious with our Thai green rice.
Steps
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1
Done
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Preheat the oven to 425˚F (220˚C). Rub the beef with the oil and brown quickly on all sides in a large pan. |
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2
Done
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Transfer to a roasting pan and roast for 20 minutes (30 minutes for 12) it should be medium rare then cover loosely with foil and leave to rest for 15–20 minutes. |
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3
Done
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Meanwhile, put the chili, ginger, garlic, mint, lime zest, and lime juice into a processor and whiz until finely chopped. Add the six remaining ingredients and whiz again. |
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4
Done
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Carve the beef, allowing 2–3 slices per person, and arrange on a platter with the Thai green rice, if serving. Place the sauce alongside in a bowl. |
