Servings : Serves 4-5
Delicious and super-tender roast beef slices, moist and spicy. These go so beautifully with roast potatoes and gravy, or fries, salad on the side, maybe some garlic bread and a cold drink…yum yum.
Leftovers work wonderfully in sandwiches too! Roast Beef Sandwich 🙂
- 1 kg beef fillet (tender cuts), sliced thin
- 1 tbsp. garlic paste
- 1 tbsp. ginger paste
- 2 tbsp. yoghurt
- juice of 1 lemon
- 2 tsp. red chilli powder
- 1 tsp. black pepper powder
- 1 tbsp. tomato paste
- 1 tsp. salt
- 1/4 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. tandoori masala
- 1 tsp. paprika powder
- 1 tbsp. oil
Score the fillet by making small shallow cuts on the surfaces of the fillet slices. This helps to tenderize the meat and lets the flavor from the marinade get absorbed well into the meat. You can even use a meat mallet instead of scoring.
Mix all the ingredients together and then marinate your fillet in it overnight.
Heat a flat heavy tava or griddle pan. Brush it with some oil. Then one at a time, fry the fillet slices one at a time on high heat. Once the first side is nice and brown, turn the slice over and fry the other side. Do not crowd the pan, lay out each slice in such a way that it doesn’t overlap with another.
Once all are fried, put them in a pressure cooker. Add one cup water. Cook for 5 minutes or 2 whistles. Check and see if the meat is done, it should be ready. If not, just add a bit more water and boil it some more.
If you don’t have a pressure cooker you can just put the meat with some water in a pan and simmer on low heat until the steak is tender. Adjust water accordingly.
When done, drain the excess broth/water from the steak, add 1 tsp. corn flour mixed in a bit of water into the broth. Simmer this on low heat to make a lovely gravy that can be used for drizzling over the steak. You can adjust by adding a bit more water, a tbsp. of cream if you like or pepper/salt if needed.
Serve with a salad and roast potatoes or fries!