Servings: 5 to 6

For the Beef and marinade: subheading: For the Beef and marinade:
1kg beef fillet 1kg beef fillet
One lemongrass stalk finely chopped One lemongrass stalk finely chopped
Half a brown onion chopped Half a brown onion chopped
6 garlic cloves crushed 6 garlic cloves crushed
4cm piece of ginger grated 4cm piece of ginger grated
Juice of one lime Juice of one lime
1/4 cup of fish sauce ¼ cup of fish sauce
1/4 cup of dark soy sauce ¼ cup of dark soy sauce
Two small red chillies chopped Two small red chillies chopped
One tablespoon of caster sugar (or palm if you have it fresh). One tablespoon of caster sugar (or palm if you have it fresh).
One lime leaf sliced One lime leaf sliced
 
For the sauce For the sauce
Two cinnamon sticks Two cinnamon sticks
Two star anise Two star anise
The seeds of 7 Cardamon pods The seeds of 7 Cardamon pods
1 teaspoon of coriander seeds 1 teaspoon of coriander seeds
Half a brown onion Half a brown onion
4 tablespoons of cinnamon 4 tablespoons of cinnamon
Three tablespoons of sugar Three tablespoons of sugar
A dash of dark soy sauce A dash of dark soy sauce
Two tins of coconut milk Two tins of coconut milk
One tablespoon of tamarind paste (mixed with boiled water) One tablespoon of tamarind paste (mixed with boiled water)
Juice of half a lime Juice of half a lime
 
For the pickled cucumber For the pickled cucumber
Half a long cucumber peeled into thin strips Half a long cucumber peeled into thin strips
2 table spoons of rice vinegar 2 table spoons of rice vinegar
1.5 table spoons or less of caster sugar 1.5 table spoons or less of caster sugar

Blend the marinade ingredients together then pour over the seasoned beef fillet. Leave to marinade for at least one hour.
Peel the cucumber and mix with the vinegar and sugar and set to one side.
To make the sauce put the cardamon seeds, coriander seeds, cinnamon sticks and one of the star anise in a small fry pan and heat up until they let off a light aroma. Take off the heat immediately and put in a mortar and pestle. Pound the spices until they break up then add the cinnamon and some hot water, continue to pound, you will have a dark treacle looking paste.
Fry the onions for a few minutes, then add a couple of crushed garlic cloves followed by the treacle paste. Stir for 30 seconds then add the tamarind water, continue to stir, then pour on the liquid from the beef marinade. Stir for a couple of minutes then add the coconut milk and sugar. Add the lime and cook on a low simmer for 20 or so minutes minimum, the more you cook the richer it will get.
Heat up the oven to 190 degrees. Separately heat a fry pan and sear the beef (2 mins on each of the flat part and 1 on each of the sides). Transfer the beef to the oven for 7 to 8 mins, then remove and rest for at least 8 to 10 mins.
When the beef is tested spoon the sauce onto a serving platter dress it with the picked cucumber, slice the beef and place on top of the sauce. Garnish with spring onion, chilli etc. I didn’t do this as totally forgot to prep the garnish.

Due to the sugar content of you cook the sauce down for a long time it will get really strong, pour in some water to balance the flavour if needed.  Due to the sugar content of you cook the sauce down for a long time it will get really strong, pour in some water to balance the flavour if needed.