David Higgs

Fillet of beef, seaweed Anna potato, crisp leaves with hot ginger oil

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Preparation info

  • Serves

    8

    Main Course Portions

    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

The hot oil will give incredible aroma and a lovely crackling sound when poured onto the crisp leaves. Just be very careful working with it at the table. It can seriously injure someone in the process.

Ingredients

Fillet of beef

Method

Trim excess sinew from the fillet and cut 8 portions, about 160 g each. Truss with butcher’s string in the centre of each medallion. Brush with basting sauce and season with sea salt flakes. Place on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to the desired