Oriental Beef Fillet

This is a different version of roast beef, but the flavours combine well and will spice up any dinner party. You could use a sirloin roast instead, but the cut must be lean. For an Oriental Feast serve this with stir fried noodles and vegetables such as broccoli, carrots and pok choi, cooked with ginger and shallots.

1.2kg fillet

Marinade
3T soy sauce
2 cloves garlic minced
3T grated ginger
1T peanut oil
2t dark brown sugar
1t Chinese 5 spice powder
juice of 1 lime

Mix the ingredients for the marinade and pour over the beef. Rub into the meat and leave over night.

Preheat the oven to 200C. Allow the meat to return to room temperature. Cook the fillet for 30 minutes to brown it, turning once. Turn the oven down to 160C, cover with foil and cook for another 30 minutes, or less if you prefer it rare.