Name: Fillet steak with charred green beans and tahini
Yield: 4
Ingredients: 4 fillet steaks (200gm), at room temperature; 1 tbsp Dijon mustard; Grapeseed or other neutral-flavoured oil, for drizzling; 400 gm green beans, trimmed; Spring onion, cut into julienne and crisped in iced water, to serve; Roasted black sesame seeds, to serve; Tahini-ginger dressing; 2 tbsp grapeseed oil or other neutral-flavoured oil; 1 tbsp brown rice wine vinegar; 1 tbsp lemon juice; 1 tbsp tamari; 1 tbsp hulled tahini; 3 tsp honey; 1 tsp finely grated ginger

Throwing the beans on the barbecue streamlines the cooking process but also adds a nice complexity to this dish which works well with the Japanese flavours in the dressing.

Ingredients

4 fillet steaks (200gm), at room temperature

1 tbsp Dijon mustard

Grapeseed or other neutral-flavoured oil, for drizzling

400 gm green beans, trimmed

Spring onion, cut into julienne and crisped in iced water, to serve

Roasted black sesame seeds, to serve

Tahini-ginger dressing

2 tbsp grapeseed oil or other neutral-flavoured oil

1 tbsp brown rice wine vinegar

1 tbsp lemon juice

1 tbsp tamari

1 tbsp hulled tahini

3 tsp honey

1 tsp finely grated ginger

Method

For tahini-ginger dressing, blitz ingredients in a small food processor until smooth and season to taste.

Heat a barbecue or large char-grill pan to high heat. Season steaks, smear with mustard, drizzle with oil and grill until well browned and cooked to your liking (2-3 minutes each side), then transfer to a plate, cover loosely with foil and rest for 5 minutes.

Meanwhile drizzle beans with oil, season to taste and grill, turning occasionally, until slightly charred (3-4 minutes). Serve steaks and beans drizzled with tahini-ginger dressing and topped with spring onion and sesame seeds.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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