There are those who proclaim that English is 'poor' language compared to the 'old' language. One cannot deny that somethings are indeed lost in translation to English from the 'old texts'.
However, it is also a vastly entertaining language. For example, hamburger has no ham and pineapple has no pine. Two goose is geese but 2 mouse are not meese? Then there are my personal favorites such as bombay duck which is no duck but a fish!
And then there are words that leave one bamboozled such as oxymoron - a word that one couldn't possibly hazard a guess to it's meaning if you didn't already know the meaning to begin with.
Speaking of oxymoron, which is a figure of speech with a contradictory meaning, describes today's dish completely.
One wouldn't usually equate, summer, light and refreshing with a hunk of beef and yet this Asian flavored beef, roasted to perfection, slathered with sweet Asian Thai Chilli sauce and then rolled in a bed of freshly chopped herbs, does all that and more.
Really? Now you my dearies would never do that, would you? I mean do you really expect me to wait till Thanksgiving and Christmas to pull out this lovely?
This Cuprinox Style, Mauviel copper and stainless steel pan, with stainless steel handles riveted in place, 2 ply thickness is a dream to uniform cook with. Easily transitioning between stove top and oven, I can't wait to do my turkey and holiday goose in it but this summer, it's beef!
If you haven't already, I highly recommend you put this on your top 10, Santa list and if Santa isn't inclined to get you one, start working on your spouse. After all the holidays are a mere 6 months away!
Marinade Ingredients -
2 lb beef eye fillet in a nicely rounded shape, dark soy sauce, honey, sesame oil, garlic cloves, fresh ginger root, olive oil, salt and ground black pepper.
Finishing Ingredients required before serving: Thai sweet chilli sauce, Maesri brand or equivalent, cilantro leaves, fresh chives, fresh parsley.
Prepare the ingredients for the marination only -
Beef - Using a sharp chef's knife, trim all visible fat and place the meat in a large Zip-loc bag.
Ginger - Using a vegetable grater, grate the ginger into a bowl. No need to peel.
Garlic cloves - Peel, discard skin and finely chop cloves. Add to the bowl along with the ginger.
Honey - Microwave for 30 seconds to thin and add to the bowl with the garlic and ginger.
Marinade - To the bowl also add the soy sauce, sesame oil, salt & pepper. Using a whisk thoroughly combine.
Pour the marinade in the zip-loc bag. Shake to coat the meat and refrigerate overnight, on your way to work the next morning or for at least 4 hours.
One hour before serving -
Remove the meat from the refrigerator and discard excess marinade.
Use a roasting pan - one that can go from stove op to oven, and add 2 tbs olive oil. On medium-high heat sear the meat for a few minutes on each side till it has a nice glaze and browning.
Pierce the meat at it's thickest portion (which I interpret right down the center of the meat 'log') with a meat thermometer. Very Important - You don't want to guesstimate the cooking time here!
Roast the meat till the meat thermometer shows an internal temperature of 140 deg F for your meat, cooked to a lovely medium with a pink center. This takes anywhere from 20-25 minutes depending on the size of the meat.
Depending on how you like your meat, use these internal temperatures:
Remove roast from the oven when meat thermometer registers
- 130°F for medium rare
- 140°F for medium
Internal temperature will continue to rise 10°F so do not over cook the meat.
While the meat is roasting, begin preparing the herbs and measure out the sweet chilli sauce.
Finely chop the cilantro leaves, parsley leaves and the chives. Combine the herbs and set aside.
Once the meat has reached required internal temperature remove from the oven and set aside to cool for 5-10 minutes so it is easy to handle.
Slather the sweet chilli sauce liberally all over the meat.
Just before serving, spread the herbs on a baking tray or on a cookie sheet. Roll the meat in the bed of chopped herbs, pressing to coat.
Cut thick (about 1/4") slices of the meat and serve immediately with sides.
In one word - DIVINE!
Never thought I'd use that term for a slice of beef but there it is. Served it for dinner when my BFF was visiting and it made quite an impression. The sweet chilli sauce adds a touch of spicy & sweet and complements the chopped herbs wonderfully.
How nice to finally have a red meat for all seasons!
Recipe for :
Summery Light, Asian Style Herb-Rolled Beef
Preparation including Marinating time - 4 hours to overnight
Roasting time - 20-25 minutes
Shopping list :
1/2 cup soy sauce
1/4 cup honey
1 tbs sesame oil
4 garlic cloves, crushed
1 inch piece fresh ginger root
2 lb piece beef eye fillet
2 tbs olive oil
1/3 cup Thai sweet chilli sauce, Maesri brand or similar
fresh cilantro leaves to yield 1 cup chopped
fresh parsley leaves to yield 1/2 cup chopped
fresh chivesto yield 1/4 cup chopped
Preparation:
Prepare the ingredients for the marination only -
Beef- Using a sharp chef's knife, trim all visible fat and place the meat in a large Zip-loc bag.
Ginger - Using a vegetable grater, grate the ginger into a bowl. No need to peel.
Garlic cloves - Peel, discard skin and finely chop cloves. Add to the bowl along with the ginger.
Honey - Microwave for 30 seconds to thin and add to the bowl with the garlic and ginger.
Marinade - To the bowl also add the soy sauce, sesame oil, salt & pepper. Using a whisk thoroughly combine.
Pour the marinade in the zip loc bag. Shake to coat the meat and refrigerate overnight, on your way to work the next morning or for at least 4 hours.
Method:
One hour before serving:
Remove the meat from the refrigerator and discard excess marinade.
Use a roasting pan - one that can go from stove top to oven, and add 2 tbs olive oil. On medium-high heat sear the meat for a few minutes on each side till it has a nice glaze and browning.
Pierce the meat at it's thickest portion (which I interpret right down the center of the meat 'log') with a meat thermometer. Very Important - You don't want to guesstimate the cooking time here!
Roast the meat till the meat thermometer shows an internal temperature of 140 deg F for your meat, cooked to a lovely medium with a pink center. This takes anywhere from 20-25 minutes depending on the size of the meat.
Depending on how you like your meat, use these internal temperatures:
Remove roast from the oven when meat thermometer registers
- 130°F for medium rare
- 140°F for medium
Internal temperature will continue to rise 10°F so do not over cook the meat.
While the meat is roasting, begin preparing the herbs and measure out the sweet chilli sauce.
Finely chop the cilantro leaves, parsley leaves and the chives. Combine the herbs and set aside.
Once the meat has reached required internal temperature remove from the oven and set aside to cool for 5-10 minutes so it is easy to handle.
Slather the sweet chilli sauce liberally all over the meat.
Just before serving, spread the herbs on a baking tray or on a cookie sheet. Roll the meat in the bed of chopped herbs, pressing to coat.
Cut thick (about 1/4") slices of the meat and serve immediately with sides.
Enjoy!
