Serves: 8
INGREDIENTS
Beef
1 ½ kilogram piece eye fillet, trimmed
sea salt and freshly ground pepper
olive oil
Dressing
2 teaspoons wasabi paste
1½ teaspoons sesame oil
1 tablespoon soy sauce
1 tablespoon lime juice
¼ cup olive oil
sea salt
METHOD
Preheat the oven to 200˚C.
Beef: Tuck the thin end of the beef under and tie the fillet securely at intervals with kitchen string. This gives it a uniform thickness and ensures it cooks evenly. Season the beef generously with salt and pepper. Heat a large sauté pan or grill plate until very hot. Add a little oil and quickly sear the beef on all sides. Transfer to a baking tray and roast for 25 minutes for medium-rare meat. Cover loosely and rest for at least 20 minutes or cool and serve at room temperature.
Dressing: Put all the ingredients except the olive oil in a bowl and whisk until smooth. Gradually whisk in the oil to make a thick dressing and season with salt.
To serve: Slice the beef and arrange on a platter. Drizzle over any resting juices, then the dressing. Serve with Snow Pea Edamame Bean and Radish Salad
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!