in Latin America

Black Angus beef fillet

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Ingredients for 4 servings:

  • 4 tbsp peanut oil
  • 2 tbsp soy sauce
  • 4 tbsp pesto, red
  • 2 tsp mustard (paprika mustard)
  • 1 tsp spice mix (garlic chili spice)
  • 4 fillet steaks (Black Angus)
  • Sea salt and pepper, black

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 50 minutes

Argentinian beef fillet

Make a marinade from peanut oil, soy sauce, pesto, mustard, and garlic and chili seasoning. Whisk all ingredients together, preferably in a shallow bowl. Lightly season the sirloin steaks with salt and pepper to taste on both sides. Turn over several times, place them in the marinade, cover, and refrigerate for a few hours. Allow to come to room temperature before cooking. Cook the steaks in a hot, nonstick grill pan at high heat for about 4 minutes on each side. Then let them rest in a preheated oven at 80°C (top/bottom heat).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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