Chef's Recipes

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

Gourmet Traveller recipe for rare roast beef fillet with spring onion, ginger and coriander dressing by Kylie Kwong.

By Kylie Kwong
  • Serves 6
Rare roast beef fillet with spring onion, ginger and coriander dressing
Rare roast beef fillet with spring onion, ginger and coriander dressing

Ingredients

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

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    For dressing, place ingredients in a large bowl and mix to combine.
  • 4
    Slice beef into 1cm-thick slices, arrange on a platter, drizzle with dressing and serve immediately.

Notes

Note Kylie buys organic grass-fed cuts of meat from a top local butcher, Churchill's Butchery.

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  • Author: Kylie Kwong