Perhaps, as a result of the lack of an initial food identity, we now enthusiastically embrace the flavours of the world. New generation chefs, bravely push the boundaries of 'Italian Nonnas' by being playful and developing new techniques with traditional ingredients.
Australian palates in general have evolved from the early experiences of the bland Chinese eateries, to embrace authentic Asian flavours.
from Mosman Meanders & foreshore flavours |
Vietnamese Style Beef Fillet
A classic roast dish with Asian flavours hits the spot for winter dinners.
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To serve 4
1 Beef fillet - trimmed
6 star anise
Marinade
2 tbsp lemongrass, chopped (white section only)
3 cloves garlic, crushed
1 lime, juiced with a little zest added
1 long red chilli, finely chopped
2 tbsp fish sauce
1 tbsp olive oil
Make 6 2 cm cuts in the beef and press the star anise halfway into the cuts. Combine the rest of the ingredients - reserving 1/3 for sauce, coat beef with the rest. Set aside for an hour or longer.
Sauce
1 small onion or equal amount of leekReserved marinade
1 cup beef stock
1 tbsp chinese wine or mirin
Heat a little sesame or olive oil in a pan, gently fry onion or leek, add marinade, fry for 1 minute, then add stock and wine. Simmer for about 5 minutes. Strain and place in a serving jug to reheat for serving on the table.
To cook the beef, wipe off excess marinade and sear in a little oil in a heavy pan or on a hot plate, until browned (about 5 minutes each side); transfer to an ovenproof dish and place in oven at 120 degrees for 20 minutes, (for rare beef) Add any meat juices to sauce and serve slices of beef with roasted carrots, parsnips, leeks cut lengthwise; roasted potatoes and green beans.
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