Full question
I want to try the "quick-cook long rested whole fillet of beef," mentioned following the Sake Steak and Rice recipe in Feast. Should a whole fillet be marinated prior to cooking, as are the steaks, or should it go in the oven totally naked and unadulterated?
Our answer
Nigella's recipe for Sake Steak And Rice (from FEAST) has steaks that are marinated in mustard, Worcestershire sauce, soy sauce and garlic oil and then flash fried to just colour the outside. The steaks are then wrapped in foil and left to rest in a warm place. During the resting time the steaks cook a little further in their own heat, giving pink, juicy flesh.
The Quick-Cook Long-Rested Fillet suggestion that appears alongside the Sake Steak recipe focuses on the method of cooking (a blast of high heat and then a long rest) rather than the marinade. So the (unmarinated) unadulterated fillet of beef is roasted briefly in a very hot oven, then seasoned, wrapped and left to rest for up to 1.5-2 hours. The fillet will cook slightly more in its own heat, so you will have juicily rare meat.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more questionsYour comment has been submitted.