Jamaican Beef Fillet

Ingredients

• 1 tsp chili powder
• 1 tsp ground coriander
• 2 tsp ground ginger
• 1 tsp ground allspice
• 1 tsp cinnamon
• a pinch nutmeg flower
• 1 tsp pepper
• 1 small onion
• 1 Garlic clove
• 3 tbsp Rapeseed oil
• 680 g beef fillet steak (4 steaks)
• 212 g corn kernels (drained, canned)
• 125 g tomatoes (2 tomatoes)
• 2 Spring Onions
• 8 stems coriander
• 1 Lime
• Salt
• Pepper
• 1 tbsp Olive Oil
• 200 g papaya (0.5 papayas)','2 small shallots','2 tbsp dark rum (or espresso or strong coffee)','300 ml veal stock','2 tbsp tamarind paste

Instructions

1. 1.

   Mix chili powder, coriander, ginger, allspice, cinnamon, a pinch nutmeg flower and pepper to create the spice blend.

2. 2.

   Peel and finely chop onion and garlic. Combine with spices and 1 tbsp rapeseed oil.

3. 3.

   Pat the fillet steaks dry, rub them thoroughly with the spice mixture, cover with plastic wrap and refrigerate for at least 5 hours to marinate.

4. 4.

   Drain the corn. Wash tomatoes, quarter them removing stems, seed and roughly chop. Trim spring onions, slice white parts into thin rings. Rinse coriander, shake off excess water, pluck leaves from 4 stems and chop. Place corn, tomatoes, onion rings and chopped coriander in a bowl. Squeeze lime juice. Mix 2 tbsp lime juice with salt, pepper and olive oil. Add the dressing to the bowl and mix well.

5. 5.

   Peel, deseed and dice papaya finely. Gently fold into the corn salad.

6. 6.

   Peel and finely dice shallots.

7. 7.

   Heat remaining rapeseed oil in a non‑stick pan. Lightly season the beef fillets with salt and sear each side for 3–5 minutes depending on desired doneness.

8. 8.

   Remove meat, wrap in foil and let rest briefly.

9. 9.

   Add shallot cubes to the pan and sauté briefly. Stir in rum and pour in veal stock.

10. 10.

    Add tamarind paste and simmer over medium heat for 10–20 minutes until reduced by half. Season with salt and pepper.

11. 11.

    Place ring molds on plates, fill with corn salad. Arrange steaks beside them; pour accumulated meat juices into the sauce and warm slightly. Drizzle sauce around the steaks, garnish with remaining coriander, and serve immediately.