Beef Fillet marinated in Smoked Tea and Horseradish

Serves:

You will need

1 litre smoked tea such as Lapsang Souchong
500g beef fillet, cut in to 4 steaks
Oil

For the Marinade:

2 tbsp wholegrain mustard
3 tbsp sugar
3 tbsp lime juice
Salt and pepper
3 tbsp grated horseradish – make it easy and use the Microplane® Master Series Coarse Grater

To serve:

Lime, cut in to wedges
Small bunch coriander, roughly chopped
Handful chopped peanuts (optional)
Potato wedges



Directions

1. Prepare the smoked tea and let it cool in a dish about 5cm deep.

2. Put the ingredients for the marinade and 3tbsp water in a small saucepan and bring to the boil until the sugar dissolves.

3. Grate the horseradish with the Microplane® Master Series Coarse Grater and mix in to the marinade to form a paste.

4. Rub the paste on to each steak and place into the smoked tea.

5. Let the steaks marinate for 2-4 hours or overnight – turning a few times.

6. Remove the steaks from the marinade and pat dry with kitchen roll or a clean tea towel.

7. Rub each side of the steak with oil and fry in a hot frying pan, griddle or BBQ until cooked to your liking.

8. Let the steaks rest for about 5 mins.

9. Serve with lime wedges, coriander, peanuts and potato wedges (also rather tasty with crusty bread).

Recipe courtesy of Microplane®



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