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Barbecue Reserved Beef Eye Fillet With Nahm Jim, Coriander, Mint And Toasted Rice

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Ingredients

500gm Piece Reserved Beef Eye Fillet
50gm Coriander
50gm Mint
100gm Black Rice
4 Large Dried Red Chillis
5 Small Dried Red Chillis
2ea Banana Shallots
6ea Cloves of Garlic
3 Birds Eye Chillis
150gm Palm Sugar
4ea Coriander Roots
500ml Lemon Juice

Barbecue Reserved Beef Eye Fillet With Nahm Jim, Coriander, Mint And Toasted Rice

  • Medium

Ingredients

Directions

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Steps

1
Done

Have your barbecue nice and hot and ready to go.

2
Done

Meanwhile prep beef fillet – make sure it has been cleaned and that there is no silver skin on it.

3
Done

Cut the beef fillet into 80gm pieces and set aside ready to be barbecued.

4
Done

To make the Nahm Jim place 1 cup of canola oil in a small shallow pot and heat to 170 degrees.

5
Done

Drop the small and large red chillies into the hot oil and quickly fry for about 30 seconds, don’t let the chillies go black in colour.

6
Done

Scoop out the chillies with a slotted spoon and place onto paper towel to cool. Turn off the oil pot.

7
Done

Peel the shallots and garlic, roughly chop and place into a dry hot pan, you want to blacken the outsides of the shallots and garlic.

8
Done

Once there is a blackish skin on the outsides remove from pan and leave to cool.

9
Done

When everything has cooled down make a paste.

10
Done

Brush top corner with water. Fold in the sides and roll up to enclose filling. Place on the prepared tray.

11
Done

Place the fried dried chillies, shallots, garlic, birds eye chillies, coriander roots and grated palm sugar into a blender, proceed to blend until a smooth paste has formed.

12
Done

Slowly add lemon juice to your required taste. You should end up with a red paste that has a balanced taste of heat, sweet & sour.

13
Done

Pick the coriander and mint leafs and place into a bowl. In a dry hot pan toast off the black rice for about 5 minutes, toss the rice every few seconds as not to burn.

14
Done

Once the rice is nicely toasted transfer to a tray and let cool.

15
Done

Place some cooled rice into a mortar and pestle and pound to a fine powder.

16
Done

Gently coat the beef fillet medallions with some oil and place onto the barbecue, grill each side for 1-2 minutes depending on thickness. Once the beef is cooked place onto serving dish and dress with Nham Jim, coriander and mint, sprinkle with toasted rice powder.

17
Done

Chefs Tips:

You boost up the coriander and mint into more of a salad by adding bean sprouts, finely sliced red and green cabbage and sliced spring onion.
Also make sure your beef fillet has come up to room temperature before grilling, you want the beef to be pink in the middle when serving.

The Cafe

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