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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.