Masala-crusted beef fillet

Ingredients
For the masala mix

• 5 tbsp coriander seeds
• 4 tbsp cumin seeds
• 1 x 5cm cinnamon stick
• 2 tsp crushed black pepper
• 2 tsp ground turmeric
• 2 tsp dried red chilli flakes

For the bee

• 350 g beef fillet
• olive oil
• 4 spring onions
• steamed plain rice, to serve

For the glaze

• 1 tsp cumin seeds
• 200 ml orange juice
• 1 lemon, zest and juice
• 2 tbsp clear honey

Method

1. For the masala mix: put the coriander, cumin, cinnamon, cloves and cardamom in a dry pan and fry lightly until a toasty aroma is released. 

2. Remove the spices from the heat, add the remaining ‘soft’ spices and grind using a pestle and mortar. 

3. Pour the spices over the beef in a shallow dish and add a splash of olive oil. Marinate the beef for as long as possible, preferably an hour. If you plan to leave it any longer, put the beef dish in the fridge - bring the meat back to room temperature before cooking it. 

4. For the glaze: dry fry the cumin in small pan and then tip it into a small saucepan. Add the orange and lemon juice, most of the lemon zest and all of the honey. Simmer until the volume of liquid has reduced by about two-thirds. 

5. For the beef: cut the beef into 3-4 thick slices. Brush the spring onions with a little olive oil and place on a hot griddle. Add the meat to the griddle with the spring onions and fry until medium-rare. 

6. To finish the glaze: add the remaining lemon zest and pour the glaze over the beef to serve with the grilled spring onions and steamed rice.

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