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Japanese mustard-miso roasted beef fillet

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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