600 grams (21oz) piece of beef eye fillet trimmed of fat and sinew
2 teaspoons white peppercorns
2 tablespoons ginger peeled and roughly chopped
2 cloves garlic peeled
1 cup kecap manis
1 cup soy sauce
2 tablespoons vegetable oil


Hot and Sour Herb Salad
2 Golden shallots peeled and thinly sliced
1/2 cup bean sprouts topped and tailed
1/2 cup mint leaves
1/2 cup coriander (Cilantro) Sprigs
1/2 cup thai basil leaves
2 tablespoons ginger peeled and finely shredded
2 stalks lemongrass trimmed and inner core finely sliced
4 Kaffir lime leaves finely shredded
1/2 lebanese cucumber julienned
2-4 small red chillies chopped finely
1 large red chilli deseeded and finely shredded


Dressing
1-2 tablespoons fish sauce
2-3 tablespoons lime juice
1 teaspoon roasted rice powder see page 56


To Marinate The Beef
Grind white pepper in a mortar, add the ginger and garlic and pound to a paste. then mix in the kecap manis and soy sauce. place beef in a bowl, pour over the marinade and rub well into the meat. Refrigerate for several hours or overnight.


To Make The Salad
Combine all salad ingredients in a large bowl and toss with dressing ingredients to combine.


Dressing Method
Combine fish sauce, lime juice and rice powder in a small bowl.


To Cook The Beef
Heat the barbecue plate to very hot, oil with 2 tablespoons of vegetable oil and sear the beef until well browned on all sides. pull down the lid of the barbecue and cook another 10 minutes for medium rare. if your barbecue doesn’t have a lid, cover meat with a large bowl or tray or transfer to a 190°c (350°f) oven for 10 minutes. Remove from heat and rest for 15-20 minutes.


To Serve
Slice the beef thinly and transfer to serving platter. Top with the hot and sour salad, pouring any excess dressing over the beef.

This recipe is extracted from Hot Plate ($29.95; New Holland Publishers) from Spirit House, Yandina, QLD.