Name: Japanese mustard-miso roasted beef fillet
Yield: 6
Ingredients: 2 tbsp red miso; ¼ cup shoyu; 2 tbsp mirin; 2½ tsp Japanese mustard powder; 2 tsp finely grated ginger; 3 cloves of garlic, finely chopped; 2 tsp caster sugar; 1.5 kg fillet of beef; 2 tsp vegetable oil; To serve: steamed koshikari rice, green beans tossed with toasted sesame seeds and Japanese hot mustard

Ingredients

2 tbsp red miso

¼ cup shoyu

2 tbsp mirin

2½ tsp Japanese mustard powder

2 tsp finely grated ginger

3 cloves of garlic, finely chopped

2 tsp caster sugar

1.5 kg fillet of beef

2 tsp vegetable oil

To serve: steamed koshikari rice, green beans tossed with toasted sesame seeds and Japanese hot mustard

Method

Main

1.Place all ingredients except beef and oil in a bowl and whisk to combine. Tuck thin tail end of fillet under, then, using kitchen string, tie fillet at 2.5cm intervals into a compact shape. Place beef in a ceramic or flat glass dish, pour mustard-miso marinade over and turn to coat, then cover and refrigerate for 10 minutes.

2.Heat a flameproof roasting pan over high heat, add oil and drained beef and cook beef, turning until browned all over. Transfer pan to a 200C oven and roast beef for 15 minutes or until cooked to your liking, then rest, covered, in a warm place for 5 minutes.

3.Serve slices of beef with steamed rice and green beans to the side, with Japanese mustard passed separately.

Kathleen Gandy

Styling by Kristen Anderson

Ingredients

Method

Main

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