Name: Roast fillet with papaya salsa
Yield: 6 servings
Cuisine: Beef
Ingredients: 1.00 kg beef fillet whole; 3.00 garlic cloves; 250.00 ml soy sauce; 1.00 orange juice; 0.00 freshly ground black pepper; 1.00 papaya; 2.00 red chillies; 2.00 garlic cloves; 5.00 ml lemongrass chopped; 5.00 ml garlic minced; 30.00 ml fish sauce; 15.00 ml brown sugar; 1.00 lemon small, or lime, juice only; 1.00 fresh coriander chopped

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Ingredients (14)

1.00 kg	beef fillet — whole
3.00	garlic — cloves
250.00 ml	soy sauce
1.00	orange juice
0.00	freshly ground black pepper

Salsa

1.00	papaya
2.00	red chillies
2.00	garlic — cloves
5.00 ml	lemongrass — chopped
5.00 ml	garlic — minced
30.00 ml	fish sauce
15.00 ml	brown sugar
1.00	lemon — small, or lime, juice only
1.00	fresh coriander — chopped

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Method:

Preheat oven to 200 ºC.
Place beef in a roasting pan.
Mix marinade ingredients together and pour over meat.
Allow to marinate for a couple of hours if possible.
Roast for about 25 minutes for medium rare (well done fillet is totally uncool!)
To braai fillet, brown on all sides over hot coals, raise grid slightly and cook, basting frequently for about 30 minutes. It is very important to allow meat to ‘rest’ for about 10 minutes before carving.

SALSA:
Finely chop the papaya and place in a bowl.
Mix remaining ingredients together and pour over fruit. Toss gently to mix.
Chill until needed.
Serve thick slices of medium rare fillet with boiled
baby potatoes or Chinese noodles and a side dish of salsa.