This is no ordinary steak.  This is prime beef fillet exquisitely flavoured with a smokey tea.  Don’t panic, there’s no need for any special equipment.  Whilst the steaks do benefit from being left to marinate over night, prep time is just a few minutes as the Microplane® Master Series Coarse Grater makes light work of effortlessly and precisely grating the horseradish.  The grater works equally well with all sorts of veg, fruit, chocolate and cheese.  Non-slip rubber feet protect the worktop when grating while the elegant wooden handle and stainless-steel frame is comfortable to use.

Don’t forget to rest the steaks after cooking to ensure they’re moist, tender and juicy!

What You’ll Need:

  • 1 litre smoked tea such as Lapsang Souchong
  • 500g beef fillet, cut in to 4 steaks
  • Oil


  • 2 tbsp wholegrain mustard
  • 3 tbsp sugar
  • 3 tbsp lime juice
  • Salt and pepper
  • 3 tbsp grated horseradish – make it easy and use the Microplane® Master Series Coarse Grater

To serve:

  • Lime, cut in to wedges
  • Small bunch coriander, roughly chopped
  • Handful chopped peanuts (optional)
  • Potato wedges

What To Do:

  • Prepare the smoked tea and let it cool in a dish about 5cm deep
  • Put the ingredients for the marinade and 3tbsp water in a small saucepan and bring to the boil until the sugar dissolves
  • Grate the horseradish with the Microplane® Master Series Coarse Grater and mix in to the marinade to form a paste
  • Rub the paste on to each steak and place into the smoked tea
  • Let the steaks marinate for 2-4 hours or overnight – turning a few times
  • Remove the steaks from the marinade and pat dry with kitchen roll or a clean tea towel
  • Rub each side of the steak with oil and fry in a hot frying pan, griddle or BBQ until cooked to your liking
  • Let the steaks rest for about 5 mins
  • Serve with lime wedges, coriander, peanuts and potato wedges (also rather tasty with crusty bread)

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