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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!