Japanese mustard-miso roasted beef fillet

FAST FOOD

Japanese mustard-miso roasted beef fillet

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Serves 6

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

1	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.
2	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.
3	Serve slices of beef with steamed rice and green beans to the side, with Japanese mustard passed separately.

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RECIPE Kathleen Gandy PHOTOGRAPHY JP Urizar STYLING Kristen Anderson

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