This really is a most unattractive photo - marinating steak.  I will replace with another when I make this again!

This really is a most unattractive photo - marinating steak.  I will replace with another when I make this again!

Beef Fillet with Peanut Relish & Sweet Potato Rösti

Based on one of those supermarket recipe cards from absolutely ages ago (I've been making this for at least 8 years now!).  This serves 6 but essentially the principle I follow is 200g beef per person (I assume they're hungry) - but adjust as necessary based on your attendees' appetites!


1.2 kg Fillet of beef (in one whole piece)
2 red chillies, sliced (seeds and all)
2 tbsp honey
2 tbsp groundnut oil
2 tbsp soy sauce
2 garlic cloves, crushed
Juice of 1 lime
2 tbsp rice wine vinegar
For the Relish
2 tbsp groundnut oil
2 tbsp soy sauce
100g salted peanuts, roughly chopped
1 shallot, finely chopped - or half a red onion
2 green chillies, deseeded and finely chopped
20g Basil leaves, chopped
20g Mint leaves, chopped 
20g Coriander, leaves and stalks, chopped
Juice and zest of one lime
2.5cm fresh root ginger, finely grated
2 garlic cloves, finely grated
2 tbsp rice wine vinegar
1 tsp caster sugar
For the rösti
5-6 sweet potatoes, peeled and grated
1 egg, beaten
2 heaped tablespoons of plain flour
1 red onion, finely chopped
2 tablespoons coriander stalks, (leftover from the relish) chopped
1 red chilli, deseeded, chopped
Salt and pepper


  1. In a freezer bag, add all the marinade ingredients and mix together.  Put in the beef and, closing the bag, ensure the beef is coated well in the marinade.  Marinate for at least 1 but up to half a day is fine if you're getting all this ready in the morning. 
  2. For the relish, simply mix all the ingredients together in a bowl.  You can do this just before serving, but it's best at least an hour before and ideally a bit longer.  I wouldn't prepare more than a day before though, as the herbs lose their freshness.  
  3. I tend to prepare the röstis in advance as it makes it much easier.  Mix the ingredients together, and then in a medium-hot frying pan, cook in groundnut oil (you need enough to cover the pan and go up to 1/2 cm - 1cm in the pan base).  Cook slowly as they burn easily, turning once nicely browned.  Remove once both sides are cooked, put onto kitchen towel to drain the oil off.  Keep in a baking tray until needed.  
  4. To cook the beef, remove from the marinade, season with salt and cook on a really hot griddle pan (or a BBQ).  I tend to colour on the griddle pan to get some flavour, and finish in the oven for 20-25 minutes at 180 degrees for medium rare.  
  5. Remove from the oven and let the beef rest under a sheet of foil for 10 minutes.
  6. Meanwhile put the röstis back into the oven to reheat for 5 minutes.
  7. Slice the beef and serve with the peanut relish and the röstis.