For the marinade:
Whisk the marinade ingredients together in a bowl. Stir in the sesame oil.
Using cocktail sticks pin the bottom of the meat to creating a round shape (quicker than to truss with a roasting string). If nicely round cut may not need to do this.
Place the meat in a freezer bag and pour the two thirds of marinade over it, gently rubbing the meat. Marinate in the fridge for at least 2 hours.
Preheat the oven to 180C.
Shake off the marinate juice from the meat and pat dry it gently. Rest it for 5 minutes to come to room temperature.
Heat a non-stick frying pan or flat griddle until hot and sear/seal it for 1½ minutes each side.
Place on a baking tray, drizzled with oil and roast for 5-8 minutes medium rare. Remove, place on a board and cover with foil allowing to rest for 10 minutes. Keeping the juices in the pan.
Heat the butter over high heat in a large frying pan and sauté the garlic and ginger. Add the calamari and cook for 2 minutes until the legs curl up and cooked. Season with salt and pepper.
Remove from heat and stir in the coriander and squeeze of a lemon. Remove calamari to plate and cover to keep warm
To make a sauce, into the calamari pan – add the meat juices. Add the remaining marinade and cook for 8 minutes.
Pour in the stock and simmer until slightly reduced.
Grate in 1 teaspoon more ginger and strain though a sieve to serving jug.
Carve the fillet and arrange on a board, put the calamari on the board, garnish with coriander, serve with the gravy alongside.
Reprinted with permission of Siba Mtongana and Food Network South Africa
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.