Seared beef with sweet chilli caramel sauce

Seared beef with sweet chilli caramel sauce

(3) Rate it

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced

Escape the hustle and bustle with this relaxed lunch that will impress your tastebuds.

Featured in
Caramel recipes, Beef recipes


  • 1 1/2 cups (330g) caster sugar
  • 2 long red chillies, deseeded, chopped
  • 10cm piece ginger, chopped
  • 4 garlic cloves
  • 2 Asian (red) eschalots, chopped
  • 2 coriander roots, chopped
  • 1/4 cup (60ml) lime juice
  • 1/2 cup (125ml) fish sauce
  • 2 tablespoons sesame oil
  • 1kg whole beef fillet
  • 2 tablespoons olive oil
  • Micro herbs (see note), to serve
  • Edible flowers (see note), to serve


  • Step 1
    Combine sugar and 1/4 cup (60ml) water in a pan over low heat, stirring to dissolve. Increase heat to medium-high and cook, without stirring, for 3-4 minutes until you have a golden caramel.
  • Step 2
    Meanwhile, whiz chilli, ginger, garlic, eschalots, coriander root and 1 cup (250ml) water in a food processor to form a coarse paste. Add paste to the caramel (be careful as it may spit) and stir to combine. Cook, stirring, for 2-3 minutes until smooth. Remove from the heat, then stir in lime juice, fish sauce and sesame oil. Cool to room temperature.
  • Step 3
    Meanwhile, preheat oven to 200°C.
  • Step 4
    Season the beef fillet all over with salt and pepper. Heat olive oil in an ovenproof frypan over medium-high heat. Sear the beef for 5-6 minutes, turning until seared on all sides. Transfer to the oven and roast for 15 minutes for medium-rare, or to your liking.
  • Step 5
    Remove the beef from the oven, cover loosely with foil and allow to rest for 10 minutes. Thickly slice beef, then divide among plates. Pour over the sauce, then garnish with micro herbs and flowers.

  • Low carb


  • 3794 kj


  • 35g

    Fat Total

  • 9g

    Saturated Fat

  • 3g


  • 58g


  • 145mg


  • 3145.47mg


  • 86g

    Carbs (sugar)

  • 88g

    Carbs (total)

All nutrition values are per serve


Micro herbs and edible flowers are available from growers’ markets.

This sweet chilli caramel is a fantastic sauce to have on hand. You can store it in the fridge for up to 2 weeks, then use as a dipping sauce or serve with grilled fish or chicken.

  • Author: Valli Little
  • Image credit: Mark Roper
  • Publication:



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