Rare roast beef fillet with spring onion, ginger and coriander dressing

AT A GLANCE

  • Serves 6 people

  •  
  • Beef
  • 1 kg grass-fed beef fillet (see note)
  • 2 tbsp olive oil
  •  
  • Dressing
  • 2½ tbsp shoyu or soy sauce
  • 2 tbsp thinly sliced coriander roots and stems
  • 2 tbsp finely chopped ginger
  • 2 tbsp thinly sliced spring onion
  • 2 tbsp cane sugar
  • 2 tbsp brown rice vinegar
  • ¼ tsp chilli oil
  • ¼ tsp sesame oil
01   Preheat oven to 180C. Season beef with sea salt and freshly ground black pepper and drizzle with olive oil. Heat a frying pan over high heat and sear beef for 2 minutes on each side.
02   Place beef in a roasting pan and roast for 10-15 minutes for rare. Transfer to a plate, cover with foil and rest for 20 minutes.
03   For dressing, place ingredients in a large bowl and mix to combine.
04   Slice beef into 1cm-thick slices, arrange on a platter, drizzle with dressing and serve immediately.
Note Kylie buys organic grass-fed cuts of meat from a top local butcher, Churchill's Butchery.

Recipe:

KYLIE KWONG

Photography:

EMMA REILLY

Styling:

LYNSEY FRYERS

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