- 1 piece mid beef fillet (about 1.5kg), trimmed
- 500ml tamari (or soy sauce)
- 250ml cider vinegar
- 1 red chilli, moderately hot
- 12 cloves garlic, peeled
- 1/4 cup seed mustard
- 150ml cider vinegar
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 350ml olive oil
- 1/2 bunch silver beet (about 400g), shredded finely, stems and all, washed well to remove dirt
- 3 zucchini, diced
- 2 medium-sized raw beetroot, peeled and finely julienned
- 1 cup basil pesto
Marinate the beef at least 2 days before you eat this.
Put the tamari, the first amount of cider vinegar, the chilli and six cloves of the garlic into a blender and purée to a fine consistency for 30 seconds.
Lay the fillet in a long dish, just large enough to hold it, and pour the marinade over it, cover with Gladwrap and place in the fridge. Every 12 hours, turn the beef over to expose all of it to the marinade. It can be left to marinate for up to 4 days. Just before you cook the beef, take it out of the marinade and drain well, then dry with a cloth. Cut fillet into 8 equal pieces and leave to sit until you're ready to cook it.
Put the remaining garlic, the seed mustard, the second amount of cider vinegar, salt, pepper and olive oil into a food processor, purée for 30 seconds and pour into a large bowl.
Bring a large pot of salted water to the boil, add the silver beet and stir well. After 30 seconds add the zucchini and stir, and after 1 minute drain it all through a colander. (The silver beet and zucchini can be steamed if you prefer.)
Tip the hot vegetables into the bowl with the garlic dressing and stir well, add the beetroot and stir that in, then leave the bowl in a warm place.
Heat up a skillet or a grill to a high heat. Lightly oil the fillet on the cut sides and, for the best flavour, grill for no more than 2 minutes on each side.
Divide the beetroot salad amongst 8 plates. Lay a piece of cooked fillet on top, then drizzle with the pesto.