serves
4
prep
10 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Fillet Steak
Fillet steak
PG
Fillet steak
PG
Ingredients
- 500 g piece beef fillet
- Salt, to taste
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 1 tsp sugar
- 1 red onion
- 3 garlic cloves
- 2 cm piece ginger
Ponzu
- 2 tbsp sake
- 2 tbsp mirin
- 4 tbsp soy sauce
- ½ tsp sugar
- 1 tbsp rice vinegar
Chilling time: 4 hr
Instructions
- Trim the beef of any silver skin and season well with salt. Heat a large frying pan over high heat and add the oil. Sear the beef all over until well browned. Add the soy sauce, sake, mirin and sugar and simmer for about 3 minutes or until the soy sauce mixture is thickened to the consistency of maple syrup. Transfer the meat and reduced sauce to a large press-seal bag and allow to cool. Seal the bag and refrigerate the beef for at least 1 hour (preferably 4 hours).
- For the ponzu, place the sake and mirin in a small saucepan and bring to the boil, then remove from the heat. Add the soy sauce, sugar and vinegar and stir to dissolve the sugar.
- To serve, using a very sharp knife, slice the beef thinly and arrange on a plate. Finely shave the onion with a mandoline and place on top. Using a microplane, finely grate the garlic and ginger and place a small amount to the side of the beef. Drizzle a little ponzu over the top of the onion, then serve the remainder for dipping.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fillet Steak
