Japanese mustard-miso roasted beef fillet

AT A GLANCE

  • Serves 6 people

  • 2 tbsp red miso
  • ¼ cup shoyu
  • 2 tbsp mirin
  • 2½ tsp Japanese mustard powder
  • 2 tsp finely grated ginger
  • 3 cloves of garlic, finely chopped
  • 2 tsp caster sugar
  • 1.5 kg fillet of beef
  • 2 tsp vegetable oil
  • To serve: steamed koshikari rice, green beans tossed with toasted sesame seeds and Japanese hot mustard
01   Place all ingredients except beef and oil in a bowl and whisk to combine. Tuck thin tail end of fillet under, then, using kitchen string, tie fillet at 2.5cm intervals into a compact shape. Place beef in a ceramic or flat glass dish, pour mustard-miso marinade over and turn to coat, then cover and refrigerate for 10 minutes.
02   Heat a flameproof roasting pan over high heat, add oil and drained beef and cook beef, turning until browned all over. Transfer pan to a 200C oven and roast beef for 15 minutes or until cooked to your liking, then rest, covered, in a warm place for 5 minutes.
03   Serve slices of beef with steamed rice and green beans to the side, with Japanese mustard passed separately.

Topics:

MUSTARD, MAIN, GINGER, FAST, BEEF, JAPANESE, GARLIC, WINTER

Recipe:

KATHLEEN GANDY

Photography:

JP URIZAR

Styling:

KRISTEN ANDERSON

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