This is no ordinary steak. This is prime beef fillet exquisitely flavoured with a smokey tea. Don’t panic, there’s no need for any special equipment. Whilst the steaks do benefit from being left to marinate over night, prep time for everything else is just a few minutes.
Don’t forget to rest the steaks after cooking to ensure they’re moist, tender and juicy!
Ingredients
- 1 litre smoked tea such as Lapsang Souchong
- 500g beef fillet, cut in to 4 steaks
- Oil
Marinade:
- 2 tbsp wholegrain mustard
- 3 tbsp sugar
- 3 tbsp lime juice
- Salt and pepper
- 3 tbsp grated horseradish
Method
- Prepare the smoked tea and let it cool in a dish about 5cm deep
- Put the ingredients for the marinade and 3tbsp water in a small saucepan and bring to the boil until the sugar dissolves
- Grate the horseradish and mix in to the marinade to form a paste
- Rub the paste on to each steak and place into the smoked tea
- Let the steaks marinate for 2-4 hours or overnight – turning a few times
- Remove the steaks from the marinade and pat dry with kitchen roll or a clean tea towel
- Rub each side of the steak with oil and fry in a hot frying pan, griddle or BBQ until cooked to your liking
- Let the steaks rest for about 5 mins
- Serve with lime wedges, coriander, peanuts and potato wedges (also rather tasty with crusty bread)
This recipe was provided by Microplane® Master Series Coarse Grater.
About the Author / Gareth Hargreaves
Gareth looks after all editorial content on 50connect. He is the Swiss Army knife of content ideas and production.
