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Cold Rare Fillet with Soy Sauce and Ginger
Submitted by South African Foodies

Ingredients

1 whole Fillet of Beef
Thick Soya Sauce
Robertsons Ground Ginger

Method

 1. Heat your oven to 200deg Celsius.
2. Trim fillet of all excess fat and sinew.
3. Rub the whole fillet with thick soya sauce.
4. Sprinkle generously with the dried ground ginger and rub into the soya sauce so     the whole fillet is well covered with both ingredients.
5. Place on a Roasting Tray. Place in preheated oven on middle rack.
6. Roast for 20 minutes per kilo – DO NOT OVERCOOK. Test by snipping off the thin     end of the fillet – this should be cooked through – do not be tempted to open up     the middle of the fillet. The inside will be very pink.
7. When cool, wrap in tin foil and pop into the fridge. When needed slice about 1 cm     pieces and arrange on a meat platter. Serve with different mustards or a     Béarnaise Sauce

  Recipe from Black Eyed Bean Caterers (johannesburg)

 
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