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Fillet of Beef Roasted in Satay Sauce


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.

Plus: More Beef Recipes and Tips


  1. 2 pounds beef, center-cut, 9 to 10 inches long
  2. 1/2 cup double-dark (“C”) soy sauce (Eileen Yin-Fei Lo uses Yuet Heung Yuen)
  3. 2 1/2 tablespoons curry powder, preferably Madras
  4. Pinch of white pepper
  5. 1/3 cup honey
  6. 2 tablespoons peanut oil
  1. 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.
  2. In a small bowl, whisk together the soy sauce, curry powder, white pepper and honey.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, cut the meat into thick slices and drizzle on a little sauce. Pass any extra sauce on the side.

Suggested Pairing

Double-dark (“C”) soy sauce is available at Asian markets.