Prep time: 30 minutes
Cook time: 8 minutes
- 1 kg fillet of your choice (two or even four individual medallions of fillet work as well because the meat is sliced after cooking in any case)
- ½ cup coarse black pepper
- 1 tablespoon coarse salt
- 4 tablespoons oil for cooking
- For the sauce:
- 2 teaspoons finely grated fresh ginger
- 160ml beef stock (oxtail cubes also work well)
- 2 onions peeled and finely chopped
- 2 cloves of garlic, peeled, crushed and finely chopped
- 3 Bay leaves
- 280ml honey
- 80ml lemon juice
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- Salt and pepper
- Place the chopped onion in a saucepan over medium heat, add the butter and onion and cook until shallots are nice browned and caramelised.
- Add ginger and garlic and cook for four minutes.
- Add the stock, Worcestershire sauce, Bay leaves, sugar and lemon juice and boil gently for about 20 minutes, remove lid and boil for further five minutes, adjust seasoning to taste then cover and remove from heat.
- Roll the fillets in the coarse pepper and salt.
- Pour oil into a large frying pan and over high heat quickly sear the steak (don’t cook for longer than two minutes then turn and fry for a further three minutes).
- Remove steaks from pan and set aside to rest for five minutes.
- Remove Bay leaves from sauce and spoon the sauce into four plates.
- Cut the meat into slices and place meat on the sauce.
- Add a little of the sauce over the meat but don’t drench or coat the meat completely.
- Add a twist of black pepper.
- Serve with potato wedges, Irish cut potato chips, or potato skins, and blanched or roast veggies.
- Calories 917
- Calories from Fat 192 21%
- Total Fat 21.59g 27%
- Saturated Fat 4.65g 19%
- Trans Fat 0.5g
- Cholesterol 18mg 6%
- Sodium 2125mg 89%
- Potassium 355mg 10%
- Total Carbs 179.52g 48%
- Dietary Fiber 7.1g 24%
- Sugars 151.99g 101%
- Protein 12.06g 19%