Ingredients

• 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

Method

• 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.