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
- To make the dressing: In a jug, whisk the marinade ingredients together until combined.
- 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.
- 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.
- Heat a non-stick griddle pan until hot and sear the fillet for 2 minutes on each side until dark brown.
- 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.
- 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.
- 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.
- Strain the sauce through a sieve into a serving jug. Serve with the meat and calamari, and garnish with coriander.
