1 ½ kilogram piece eye fillet, trimmed
sea salt and freshly ground pepper
2 teaspoons wasabi paste
1½ teaspoons sesame oil
1 tablespoon soy sauce
1 tablespoon lime juice
¼ cup olive oil
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