Seared Beef with Wasabi and Lime Dressing

, from Issue #39. September, 2015
Photography by Aaron McLean.
Seared Beef with Wasabi and Lime Dressing

Serves: 8


1 ½ kilogram piece eye fillet, trimmed
sea salt and freshly ground pepper
olive oil

2 teaspoons wasabi paste
1½ teaspoons sesame oil
1 tablespoon soy sauce
1 tablespoon lime juice
¼ cup olive oil
sea salt



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