FILET MIGNON WITH PEANUT SAUCE

an Ina Paarman recipe

This is always a winner when I am cooking a dinner party. Excellent served hot or at room temperature. TIP: use a good quality soy sauce.

• 1,25kg beef fillet
• 15ml coarsely ground black pepper
• ½ salt
• 5ml ground ginger

Peanut Sauce
• 30ml sunflower oil
• 125ml smooth peanut butter
• 125ml top quality dark soy sauce
• 1-2 red chillies, finely chopped

Make sure that the fillet is nicely trimmed. Double up the thin tail end and tie with string. Mix the pepper, salt and ginger and sprinkle over the meat. Mix all he sauce ingredients together and spread over the meat and marinate for at least 4 hours, overnight is best. Roast open at 220oC for about 30 minutes (rare) or until done to your preference. Allow the meat to rest for 10 minutes and slice. Reheat the sauce and serve on the side.