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Asian Fillet + Calamari

Prep time

20 min

Cook time

30 min

Serves

6+

Marinade

  • 60 ml sesame oil
  • 90 ml soy sauce
  • 10 ml rice wine vinegar
  • 3 cloves garlic, crushed
  • 10 ml grated fresh ginger
  • 30 ml chopped fresh coriander
  • 2 spring onions, chopped
  • 15 ml honey or brown sugar
  • 2 ml dried chili flakes
  • 5 ml white sesame seeds

Surf & turf

  • 1 kg beef fillet
  • 80 ml butter
  • 2 cloves garlic
  • 5 ml grated fresh ginger, plus 2 ml extra
  • 1 kg calamari tubes and tentacles, rinsed and pat-dried
  • 30 ml chopped fresh coriander, plus extra to garnish
  • juice and zest of ½ lemon
  • 250 ml good-quality beef stock

Method

  1. To make the dressing: In a jug, whisk the marinade ingredients together until combined.
  2. Place the fillet in a freezer bag and pour two thirds of the marinade over it. Gently rub the meat and carefully seal the bag. Place it in a large dish and marinate in the fridge for an hour or two.
  3. Preheat the oven to 200°C and lightly grease a roasting tin with cooking spray. Shake the marinade off the meat and pat it dry gently but thoroughly. Allow to rest for 5 minutes, to come to room temperature.
  4. Heat a non-stick griddle pan until hot and sear the fillet for 2 minutes on each side until dark brown.
  5. Place on the prepared roasting tin, drizzle with oil and roast for 15 minutes until medium rare. Remove from the oven, place on a board and cover with foil, allowing to rest for 10 minutes.
  6. Meanwhile make the the calamari. Heat half the butter in a large frying pan over a high heat and sauté the garlic and ginger. Add the calamari and cook for 2-4 minutes in batches, until cooked. Remove from the heat and stir in the coriander and lemon juice and zest. Place on the board with the meat.
  7. To make a sauce: Heat the meat juices with the other half of the butter. Add the remaining third of the marinade and cook for 2 minutes. Pour in the stock and simmer until slightly reduced. Add the extra 2 ml of ginger and cook a minute longer.
  8. Strain the sauce through a sieve into a serving jug. Serve with the meat and calamari, and garnish with coriander.
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