Miso and Sesame-griddled Beef Fillet with Radish Salad and Match Chips
By OcadoLife
Published on 24 April 2022
Japan meets America in this fusion dish, where juicy beef fillet has a Japanese-style marinade.Time and servings
2 hrs 15 minsTotal time
4Servings
2 hrsPrep time
15 minsCooking time
Ingredients
- 1 litre of sunflower oil, for cooking the chips
- 4 beef fillet pieces, each around 3cm thick
- 2 tbsp of palm sugar, for the marinade
- 0.25 garlic clove, peeled and grated, for the marinade
- 4 tbsp of sake, for the marinade
- 1 red meat watermelon radish (or a handful of regular radishes), peeled and thinly sliced with a sharp knife
- 60 g of baby watercress
- 1 lime, juiced, for the dressing
- 1 clementine, juice and zest of for the dressing
- 2 tbsp of sesame oil, for the dressing
- 1 tbsp of sesame seeds, for the dressing
- 4 medium desiree potatoes (or red potatoes), peeled, cut into thin slices, then intro strips, the size of long matches
- 1 tbsp of brown rice miso paste, for the marinade
- 1 tbsp of dark tahini paste, for the marinade
- 1 tbsp of brown rice vinegar, for the marinade
- 1.5 cm of root ginger, grated, for the marinade
- 250 g of mooli, peeled into long strips with a speed peeler
- 1 tsp of tamari soy sauce, for the dressing
- 1 handful of fresh coriander leaves, stalks removed
Method
Step 1
Mix everything for marinade in a bowl. Add the beef fillets, coating well. Cover with cling film, and put in the fridge for 2 hours (or overnight if you prefer).Step 2
Place the prepared mooli, radishes, watermelon radish, coriander and watercress in a bowl and in a separate bowl mix all the ingredients for the dressing. Set aside.Step 3
Add the oil to a heavy-bottomed frying pan and bring to a medium heat for the chips. Place the griddle pan on a medium to high heat, and allow 2 minutes for it to get hot.Step 4
Take the fillets from the fridge and scrape off any excess marinade. Once the griddle pan is hot, add the fillets, turning every 30 seconds as the marinade has sugar and the fillets will swiftly blacken. For medium-rare cook for 5 minutes, and allow 6 1/2 minutes for medium.Step 5
Add chips to the hot oil whilst the fillets cook. Once they are cooked, remove and rest on the plate.Step 6
When the chips are golden, remove with a slotted spoon onto kitchen towel.Step 7
Dress the radish salad and divide on plates, slice the fillets and add. Warm the leftover marinade with juice from the beef, then spoon over the fillet before topping with chips.