600g Piece of Beef Eye Fillet, trimmed of fat & Sinew
2 Tspn White Peppercorns
2TBLspn Ginger, peeled & roughly chopped
2 Cloves Garlic, peeled
1/2 cup Kecap Manis
1/4 cup Soy Sauce
2 TBLspn Vegetable Oil
Hot & Sour Salad
2 Golden Shallots, peeled & thinly sliced
1/2 cup Bean Sprouts
1/2 cup Mint Leaves
1/2 cup Coriander Sprigs
1/2 cup Thai Basil Leaves
2 TBLspn Ginger, finely shredded
2 stalks Lemongrass, trimmed & inner core finely sliced
4 Kaffir Lime Leaves, finely shredded
1/2 Lebanese Cucumber, julienned
2-4 Small red Chillies, chopped finely
1 large Red chilli, deseeded & finely shredded
1-2 tspn Fish Sauce
2-3 TBLspn Lime Juice
1 Tspn Roasted Rice powder
To Marinate Beef
Grind the white pepper in a motar, add ginger & garlic & pound to a paste. Then mix in the kecap manis & soy sauce. Place beef in a bowl, pour over marinade & rub well into the meat. Refrigerate for several hours or overnight.
To Make Salad
Combine all salad ingredients in a large bowl & toss with dressing ingredients to combine.
Combine fish sauce, lime juice & rice powder in a small bowl.
To Cook the Beef
Heat BBQ plate to very hot, oil with 2 TBLspn of vegetable oil & sear the beef until browned on all sides. Pull down the lid of the BBQ & cook another 10 minutes for medium rare. If your BBQ doesn’t have a lid, cover meat with a large bowl or tray or transfer to a 190c oven for 10 minutes. Remove from heat & rest for 15-20 minutes.
Slice the beef thinly, transfer to a serving platter, top with hot & sour salad & dressing.