Spicy Crusted Fillet

Ingredients

• 1.1600 gram beef fillet, thick; whole
• 2.Lawry's Seasoned Salt, sprinkled lightly on meat
• 3.3 tablespoon whole black peppercorns, for crust
• 4.3 tablespoon whole coriander seeds, for crust
• 5.3 tablespoon whole cumin seeds, for crust
• 6.3 tablespoon black mustard seeds, for crust
• 7.1 cardamom pod, for crust
• 8.1 star anise, for crust
• 9.2 tablespoon curry paste, for crust
• 10.2 tablespoon garlic and ginger paste, for crust
• 11.1 teaspoon ground cinnamon, optional; for crust
• 12.2 teaspoon turmeric, for crust
• 13.olive or sunflower oil, to mix spices into a paste
• 14.1 cup oil, for basting liquid
• 15.tablespoon soy sauce and/or oyster sauce, 2 T soy sauce OR 1 T soy + 1 T oyster sauce; for basting liquid

Method

1. 1.Mix all spices with enough oil to form a thick paste. Pat thickly onto the seasoned meat.
2. 2.FOR BASTING LIQUID: Whisk together 1 cup oil and 2 tablespoons soy sauce (or 1 T soy + 1 T oyster sauce). Baste every 20 minutes.
3. 3.Roast in preheated 200°C oven for 40 minutes for rare meat. Check after ½ hour.
4. 4.Cooking time varies according to weight and thickness of meat.

Notes

• Typed recipe with small handwritten cooking-time annotations for different fillet weights.
• ROUGH GUIDE for 1500g fillet: Rare = 30 minutes (warm in centre), Medium = 40 minutes (hot in centre).
• ROUGH GUIDE for 1700g fillet: Medium Rare = 45 minutes (warm in centre).
• Lawry's Seasoned Salt is an American brand available internationally.
• The whole spices are mixed with oil to create a spice crust — using whole rather than ground spices gives a more textured crust.