Beef Fillet with Orange, Chilli, Sichuan Pepper and Ginger – A Winner, For Sure.

fillet-steak-with-orange-and-chili-1-of-11Did I mention that I won Best Food and Drink Blog in the 2016 Littlewoods Ireland Blog Awards? If I didn’t then, my bad. I should keep you better informed as to what’s gong on. If I did, then my bad too. I should be more humble about this stuff and not go celebrating and getting excited about what I do here. Speaking of the stuff I do here, I have been wrestling with doing something with beef and orange for a while now. Whenever I mentioned it to friends or family, I got a pretty frosty reception. So, I decided to use the period while my star is in the ascendency to prepare Beef Fillet with Orange, Chilli, Sichuan Pepper and Ginger.

The Ingredients (to serve 6)

  • 1.5 kilo of prime Irish beef fillet
  • I tablespoon of Sichuan peppercorns
  • 1 tablespoon of chilli oil
  • Juice and zest of a medium orange
  • 5cm piece of root ginger
  • 2 fresh chilis

Gently run a sharp knife across the grain of the beef. I did this without applying any pressure. The idea is to create a textured outer to the beef. This allows the flavours permeate and also creates a nice outer crust when roasted.

Score! Score the meat that is. Unlike the awards, no pressure.

Score! Score the meat that is. Unlike the awards, no pressure.

Slice the ginger and dice it pretty small. Cut the chillies as shown in the picture.

There is a bunch of flavour in this. It's a winner.

There is a bunch of flavour in this. It’s a winner.

Toast the peppercorns on a dry pan and then crush them in a mortar.

The peppercorns bring a numbing sensation to proceedings.

The peppercorns bring a numbing sensation to proceedings.

Juice and zest the orange. I used half a large juicy one in this case. It was very juicy so half was enough.

That's a lot of juice. I didn't want to overpower the other flavours.

That’s a lot of juice. I didn’t want to overpower the other flavours.

Add the ingredients to a dish. Stir to incorporate.

You will forgive me a pouring shot? I love the colour of that chilli oil.

You will forgive me a pouring shot? I love the colour of that chilli oil.

Add the beef and spoon the marinade over.

It certainly looks like a winner. Does it not?

It certainly looks like a winner. Does it not?

Keep it in a cool place and repeat this process every 20 minutes. It’s best to prepare this a few hours before cooking. Heat your oven to its maximum temperature. Mine goes to 250ºC. Place the beef on a rack and cook. I used a meat probe and took the beef out when it hit 45ºC. I let it rest for 15 minutes before carving it.

This was pretty tasty, for sure.

This was pretty tasty, for sure.

The slices in the surface of the meat really helped the marinade ingredients stick to the beef. This added a delicious layer of flavour. Don’t be put off by the seemingly odd ingredients list. The ginger, orange and chilli work really well together. The peppercorns add an extra dimension and the entirety works brilliantly.

Trust my guidance on this one. This is a winner!

Trust my guidance on this one. This is a winner!

I served it with some nicely twirled noodles. I have been practising that for a while now and this is the first time I have made them hang together. They look nice in the photo, I think. I will leave you with one photo of the award. I am genuinely delighted and humbled to receive this. The Irish food blogging scene is vibrant and I could name a few blogs that perhaps should have won this instead of me. I could, but I won’t.

Thank you Littlewoods Ireland Blog Awards 2016.

Blog Award 2016 (1 of 1).jpg

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Latest comments
  • Oh, this is my kind of food! It looks and sounds delicious. Nice twirling, by the way, but you deserve a twirl after winning another award. Many congratulations, well deserved. Lx

  • Congratulations on the award, as a relative newcomer to your blog I have found it a great read with some wonderful recipes (especially for someone who has just started cooking sous vide), great words and all accompanied by lovely “how to photos”. I would like you if I could but there is still a glitch with the “Like” button.

  • Congratulations on the award.

    This is an interesting recipe and some handy tips. I can imagine the explosion of flavours on the tastebud. I shall take a leaf out of your book.

      • I love to Conor but I am currently ‘washed up’ not by choice, in the Land of the Vegans. It’s an absolutely vegan free house. I believe all the pots and pans etc are certified vegan free, too. Lol.

          • I tell vegans that eating meat is what gives me the strength to resist them 🙂

  • Still can’t Like this post, but I can Love it! Congratulations, and that beef looks amazing. Are you lighting differently? Only the photography looks great, nice pure light 🙂

  • Congrats on the well earned recognition Conor. I can “like” this recipe but I think my feeling are a little stronger, just love the flavour combo.

  • Looks delicious as always, and as only a pretty, pink bit of beef can. Your surface ‘scratching’ looks an interesting technique that I must try. I wonder why the combination of flavours was met with such suspicion? If you used the same in a braise no one would think it odd, so why not a roast?

    Congratulations on the well deserved award! And thank you for the link to the vote. While I of course voted wisely, it was a good opportunity to have a look at some of the, now, also-rans. You are right, there was a lot of talented competition which only makes the victory that much sweeter.

  • First off, huge congrats on the award! Second, I’m ecstatic to be able to LIKE your posts again Conor! Because I really do like this orange beef with chiles. Perhaps you should tell the naysayers that the common and well-liked Mexican dish of pork carnitas is often made with oranges. (The transition to beef is not that far-stretched.) Let THAT factoid sit with them, right? From Wikipedia Mexican Street Food: Carnitas is pork cooked in lard flavored with orange rind. It was originally a specialty of Michoacán and Jalisco, but now can be found in most of the center of the country and in other parts of the country as well.

    p.s. my sous vide immersion device is due to arrive tomorrow! Happy Days ahead!

    • Happy days ahead for sure! Looking forward to what you will do with it.

  • Well deserved award! Beef with oranges is one of my favorites and here you have all these wonderful additions to make it even better. Perfectly cooked! 🙂

  • Very clever – scoring the meat. I will give that a try. Congratulations on your richly deserved award!

  • What an interesting flavour combination.

  • Congrats, Conor. This looks great. A tablespoon of sichuan peppercorns frightens me, but I suppose you can wipe those off before eating.

  • Well, I did try to congratulate you way back in a kind’of ‘diplomatic’ way: was up to you to acknowledge you did win much to our delight, but surely my comment about pics and headaches [?} should have given it away 🙂 !!! This is a gorgeous, simple tasty beef fillet recipe I shall probably try on a few ‘visiting firemen’ Sunday night – delightful!! Methinks the peppercorns are balanced by the chilli oil . . . shall see . . .

  • This looks great. On holiday in France and just had quail slices in a subtle sweet and sour sauce, with mild Sichuan peppers – worked surprisingly well, so I’m curious to try this.

    Could you tell me which brand of chili oil you use here?

  • If you don’t mind me saying you this over and over again, “I’m sick ‘n tired of your culinary creativity. And you’re too darn awesome at it” 🙂

    Congratulations! There might be some seriously good Irish bloggers out there, But YOU ARE THE BEST…hands down. If anyone is doubtful about that, I don’t mind throwing them two of my best words “…..bless you” 😀

    – This beef dish is a must try. The name ORANGE triggered my interest. Thanks a billion for the outstanding recipe. And your pictures are drool-inducing…. ( comment coming from a hard-to-satisfy food-nerd) 🙂

    Love.

  • Congrats on the award! Well deserved. And I’m impressed with the pasta twirl. Makes for a very pretty presentation.

  • As you know, Conor, I have no beef with you winning – you deserve it and more. I’d like to have this beef, though. All of it.

  • Congrats again on your well deserved win!
    I love the combination of beef orange ginger and chilli. Great tip on scoring the top of the meat too.

  • Congrats! And, boy, does that look delicious. We’re on vacation and I just had my second night of dinner consisting solely of potato chips. I asked Steve: How surprised would people be to learn that?

  • great photos and recipes, bookmarked this to try havent seen anything like it!! keep up the great work!! 🙂

  • Delicious! And congrats on the award!!

  • How gorgeous is that finished photo? Almost too good to eat, joking! 😀 Congratulations on your much deserved recognition Conor.

  • Perfectly cooked and with all my favorite marinating supplies. Congrats my friend on the competition. Great job.The men in the household have found your site and are putting in all of their requests. So we are going to be scoping out all your MEAT posts… LOL…have a super weekend.

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