Orange hot wash and dry. Peel the peel into strips with a pestle ripper or peel thinly and cut into fine strips. Halve the orange and squeeze it. Peel ginger and chop finely.
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Pat fillet of beef dry. Rub with salt and pepper. Heat clarified butter in a pan. Brown the fillet thoroughly all around.
Finally fry the ginger and orange peel briefly. Deglaze with 3 tbsp. orange juice. Boil off the meat and turn the fillet in it. Place in an ovenproof dish. Set the pan aside. Spread the fillet with 1-2 tbsp. maple syrup.
Roast in a hot oven, preferably with a roasting thermometer, for 30-40 minutes depending on the thickness of the fillet (core temperature approx. 65 °C).
In the meantime, mix the stock in the pan with the remaining orange juice, 1 tbsp. oil and 2 tbsp. water. Cut dates finely and mix with the orange sauce. Season to taste with salt and pepper and put aside covered.
Spread the finished fillet of beef again with 1 tablespoon of maple syrup. Let it cool down.
Peel the shallots and cut into fine strips. Mix shallots and flour in a bowl. Heat 4 tablespoons of oil in a frying pan. Fry the shallots until crispy brown, turning them over and let them drain on kitchen paper.
Wash the coriander, shake dry and pluck off the leaves. Just before serving, cut the fillet into very thin slices with a slicing machine or a sharp knife. Arrange on a plate.
Spread shallots, date relish and coriander over it.