beef pesto

I know I know, how original: the most famous recipe of Peter Gordon’s Sugar Club restaurant. But it is intensely flavoured and delicious. Serves 6.

beef fillet, 1.2 – 1.5 kg
400 ml tamari
250 ml cider vinegar
1 red chilli
6 cloves of garlic, peeled

Put tamari, vinegar, chilli and garlic in a blender and puree. Marinate beef in this for 2 – 7 days, covered, in the fridge. Turn every 12 hours.

Take up, drain and dry with a cloth. Cut into 6 equal pieces. Cut the larger end lengthwise so it is of similar thickness to the others.  Put in a warm place to reach room temperature

Heat a cast iron griddle or grill until very hot, lightly oil the fillet on the cut sides and grill for no more than 2 minutes each side, longer if you like it well done. Remember the acid (vinegar) in the marinade has done a lot of the ‘cooking’ for you already. Rest for a few minutes.

This can come out cool and harsh flavoured, because time on the heat is so short, whereas you want warm, relaxed meat that feels soft in the mouth. I am going to try finishing it in a slow oven next time, followed by a long rest.

Serve with pesto on top.

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