Chef Peter Gordon's Grilled Beef Filet on Wok-fried Noodles

We love recipes that come from a well-known chef in general, but adore Peter Gordon's work in particular for its imaginative combinations of ingredients and cultural influences.

• 4 tablespoons demerara or raw sugar
• 2 red chiles, finely chopped
• 1 2/3 pound trimmed beef filet, excess fat and sinew removed
• 2 1/2 cups soy sauce
• Peanut oil for frying
• 1 pound dried egg noodles
• 2 cups (about 2/3 pound) green beans, trimmed and blanched
• 1 cup cilantro leaves
• 1 tablespoon ginger, peeled and finely grated

METHOD

Rub sugar and chiles into filet and place it in a nonmetal dish that will comfortably hold it. After 1 hour, turning filet once, pour soy sauce over meat, cover the dish with plastic wrap, and refrigerate. Turn meat by a quarter rotation every 12 hours for 2 days.

Remove meat from marinade. Reserve 2 tablespoons of the marinade and discard the rest. Wipe meat dry with a cloth, then cut it into four equal-sized steaks and brush with peanut oil.

Cook egg noodles following instructions on the packet, then pour through a colander to drain. Refresh under cold water and drain again.

Heat a heavy frying pan or skillet. Place oiled fillet pieces in the pan, cut side toward the heat, and cook over a moderate to high heat for 2 1/2 to 3 minutes on each side. This will give you a medium rare filet.

Heat a wok to smoking point and add 2 tablespoons peanut oil, swirl it around the wok, and add beans. Toss them lightly to give a little color, then remove with a slotted spoon. Add another tablespoon peanut oil, then add noodles and don't stir for 30 seconds. Using two large spoons or tongs, start tossing noodles gently, trying to brown them a little as well. Return beans to the wok, add 2 tablespoons of marinade, the cilantro and ginger, and toss together. Divide noodles between four plates and place a piece of grilled beef on each.

Serves: 4

Reprinted with permission from ©2005 Peter Gordon Peter Gordon's World Kitchen, published by Ten Speed Press

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