Method

For the beef satay: mix the vegetable oil, chilli and garlic together in a small bowl and season with salt and freshly ground black pepper. Brush this mixture all over the beef fillet.

2. Cover the beef fillet with cling film and marinate in the fridge for at least 2 hours, or overnight. Remove the beef from the fridge 15 minutes before you’re ready to cook it.

3. For the peanut sauce: heat the vegetable oil in a small saucepan over a medium heat. Add the shallots and fry gently, without colouring, for 4-5 minutes until they start to soften, then stir in the garlic, ginger and chilli and cook for another 2-3 minutes.

4. Pour in the soy sauce and simmer for 2-3 minutes, or until almost all the liquid has reduced, then pour in the coconut milk and sugar, stirring until the sugar has dissolved.

5. Increase the heat to high and bring to the boil, then immediately remove the pan from the heat and stir in the peanut butter. Stir until the peanut butter is thoroughly incorporated into the sauce, adding a splash of boiling water if you prefer a slightly thinner sauce.

5. To cook the beef, heat a griddle pan over a high heat until smoking. Unwrap the beef and add to the pan. Cook for 2 minutes on each side for medium-rare, ensuring the surface of the beef is browned all over.

6. Remove the pan from the heat and leave the beef to rest for 5 minutes. Transfer the meat to a chopping board and carve into 2-3cm thick strips then thread each strip onto a short wooden skewer.

7. Brush a little of the peanut sauce over the beef skewers and divide the remaining peanut sauce between individual dipping bowls.

8. To serve, divide the beef satay skewers between warm serving plates and scatter over the mixed herbs. Serve the bowls of peanut sauce alongside for dipping.