This recipe is just a little bit exotic, probably more Vietnamese than French, but also really easy. It involves a bit of fiddling around at first as you make up the sauce, but it ends up cooking in one pot, which is great thing to cook for the kids and they love it. There are lots of ingredients for the sauce, which is very rich sweet, mainly orange juice.
Bring all the sauce ingredients together in a bowl and then pour into a flat, in a solid flat based pan.
Bring it to the boil and once it has been boiling for three to four minutes drop the fillet carefully in and seal it on one side.
Once it’s evenly coloured, you turn it over gently to do the same on the other side. You then just look after it and keep basting it in the sauce for fifteen or twenty minutes, until the meat is cooked through.
By now, the sauce will have reduced until it has almost caramelised and the fillet will be covered with a lovely sticky glaze. If it is in danger of drying out, make sure you have extra freshly squeezed orange juice standing by.
That’s it, slice and serve with rice and something crunchy like green beans or snap peas.