See Also: Roast Wagyu beef fillet with blood plum sauce(recipes)
Crispy-skin duck with blood plum sauce(recipes)
Grilled fillet of South Devon beef with a shallot and tomato sauce(recipes)
Roast Beef and Feta Pitas with Cucumber Sauce(recipes)
Roast Ribs of Traditional Beef with Horseradish, Creme Fraiche and Mustard Sauce(recipes)
Parsnip-stuffed roast saddle of lamb with fondant potatoes, roast beetroot and red wine sauce(recipes)
Roast Pork Fillet on Mustard Mash(recipes)
Fillet of beef with stout and oysters(recipes)
Rare fillet of beef with Roquefort cheese(recipes)
Poached fillet of beef with stout gravy(recipes)

Roast Wagyu beef fillet with blood plum sauce (recipes)








Serves 4



Preparation time

over 2 hours



Cooking time

10 to 30 mins

















Ingredients



750g/1½lb Wagyu beef fillet85ml/3fl oz kecap manis (available from Asian grocers and some supermarkets)85ml/3fl oz shao hsing (shaoxing) wine2 tbsp light soy sauce6 garlic cloves, finely diced125ml/4½fl oz extra virgin olive oil350g/11oz ripe blood plums (or substitute very ripe purple plums)about 6 pinch Sichuan pepper and salt (1 part Sichuan pepper to 3 parts salt)



Method



1. Combine beef with kecap manis, wine, soy sauce, garlic and half the olive oil in a large bowl. Cover and refrigerate for two hours.2. Preheat oven to 220C/450F/Gas 7. Remove beef from marinade and drain, reserving marinade. Heat remaining oil in a large frying pan and sear the beef on all sides until lightly browned. Transfer to a roasting tin and roast, uncovered, for eight minutes. Pour over reserved marinade and roast for a further three minutes. Remove beef from oven, cover with foil and leave to rest in a warm place for ten minutes.3. Pour 190ml (6¾fl oz) of the pan juices into a small frying pan and bring to the boil. Halve the plums, add to pan and simmer, uncovered, for about five minutes, or until plums are tender and the sauce is slightly reduced.4. Finally, cut beef into 1cm (0.5in) thick slices and arrange on a platter. Spoon over blood plum sauce and sprinkle with Sichuan pepper and salt.Recipes are copyright of their respective owners.