Fillet of Beef Roasted in Satay Sauce
- SERVINGS: 6
Though this beef is lovely served hot for a sit-down dinner, it is also good at room temperature for a buffet and is grand cold for a picnic. Another advantage is that you can marinate it a day ahead. The brand of curry powder used will affect the taste.
- 2 pounds beef, center-cut, 9 to 10 inches long
- 1/2 cup double-dark (“C”) soy sauce (Eileen Yin-Fei Lo uses Yuet Heung Yuen)
- 2 1/2 tablespoons curry powder, preferably Madras
- Pinch of white pepper
- 1/3 cup honey
- 2 tablespoons peanut oil
- With the back of a knife, make 6 equally spaced marks crosswise on the fillet to divide it into equal portions. With a sharp knife, cut 2/3 of the way through the meat at the markings.
- In a small bowl, whisk together the soy sauce, curry powder, white pepper and honey.
- Place the beef in a shallow roasting pan and pour the marinade over it. Rub the marinade into the meat on the outside and in the cuts. Cover with plastic wrap and refrigerate overnight.
- About 1 hour before cooking, remove the meat from the refrigerator and let stand, basting frequently with the marinade as it returns to room temperature.
- Preheat the oven to 500°. Rub the beef with the peanut oil and roast, basting with the marinade in the pan every 5 minutes, for 15, 20 or 25 minutes, depending on your preference for rare, medium or well-done meat. Add 2 tablespoons of water to the pan if the sauce begins to dry out.
- To serve, cut the meat into thick slices and drizzle on a little sauce. Pass any extra sauce on the side.
Double-dark (“C”) soy sauce is available at Asian markets.