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

You'll need

  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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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