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Soy-soaked beef fillet with miso eggplant

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Make this quick and easy Beef fillet recipe for your next summer barbecue. Served with miso eggplant, everyone will love the rich Asian flavours.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Soy-soaked beef fillet with miso eggplant

Ingredients

  • 2 tbs caster sugar
  • 1½ tbs mirin
  • 1½ tbs sake
  • ½ cup red or white miso paste
  • 1 cup (250ml) reduced-salt soy sauce
  • ¼ cup (60ml) fresh lemon juice
  • 1 tbs finely grated peeled fresh ginger
  • 2 tsp sesame oil
  • 500g Coles Australian Beef Fillet Steak, cut into 4 x 125g pieces
  • Olive oil, for brushing
  • 4 x 90g eggplant, halved lengthways
  • 2 spring onions, thinly sliced

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Method

  1. Step 1

    Preheat a barbecue on medium-high heat. In a small saucepan, bring the sugar, mirin, sake, and 1½ tbs of water to a simmer over medium heat, whisking to dissolve the sugar. Stir in the miso, reduce heat to low, and simmer for 2 mins or until the miso sauce has thickened slightly.
  2. Step 2

    In a small baking dish, whisk the soy sauce, lemon juice, ginger, and sesame oil to blend. Set the soy-ginger sauce aside.
  3. Step 3

    Season the beef fillets with salt and pepper. Lightly coat the fillets with olive oil. Barbecue for 3 mins each side or until fillets are caramelised on the outside and reach an internal temperature of 50°C. Immediately transfer the fillets to the baking dish with the soy-ginger sauce, turning occasionally to coat.
  4. Step 4

    Meanwhile, coat eggplant halves with olive oil. Barbecue, skin-side down, for 8 mins or until the skins are heavily charred. Turn the eggplant halves over and grill for 4 mins or until grill marks form and the flesh is very tender.
  5. Step 5

    Transfer eggplant halves to a platter or four dinner plates and brush generously with miso sauce. Remove the fillets from the soy-ginger sauce. Slice the fillets and arrange around the eggplants halves. Serve with spring onions sprinkled over top and the soy-ginger sauce as a dip for the beef and eggplant.

    Soy-soaked beef fillet with miso eggplant

    Soy-soaked beef fillet with miso eggplant
    • Serves4
    • Cook time15 minutes
    • Prep time10 minutes
    Ingredients
    • 2 tbs caster sugar
    • 1½ tbs mirin
    • 1½ tbs sake
    • ½ cup red or white miso paste
    • 1 cup (250ml) reduced-salt soy sauce
    • ¼ cup (60ml) fresh lemon juice
    • 1 tbs finely grated peeled fresh ginger
    • 2 tsp sesame oil
    • 500g Coles Australian Beef Fillet Steak, cut into 4 x 125g pieces
    • Olive oil, for brushing
    • 4 x 90g eggplant, halved lengthways
    • 2 spring onions, thinly sliced
      Description

      Make this quick and easy Beef fillet recipe for your next summer barbecue. Served with miso eggplant, everyone will love the rich Asian flavours.

      Method
      1. Step 1

        Preheat a barbecue on medium-high heat. In a small saucepan, bring the sugar, mirin, sake, and 1½ tbs of water to a simmer over medium heat, whisking to dissolve the sugar. Stir in the miso, reduce heat to low, and simmer for 2 mins or until the miso sauce has thickened slightly.
      2. Step 2

        In a small baking dish, whisk the soy sauce, lemon juice, ginger, and sesame oil to blend. Set the soy-ginger sauce aside.
      3. Step 3

        Season the beef fillets with salt and pepper. Lightly coat the fillets with olive oil. Barbecue for 3 mins each side or until fillets are caramelised on the outside and reach an internal temperature of 50°C. Immediately transfer the fillets to the baking dish with the soy-ginger sauce, turning occasionally to coat.
      4. Step 4

        Meanwhile, coat eggplant halves with olive oil. Barbecue, skin-side down, for 8 mins or until the skins are heavily charred. Turn the eggplant halves over and grill for 4 mins or until grill marks form and the flesh is very tender.
      5. Step 5

        Transfer eggplant halves to a platter or four dinner plates and brush generously with miso sauce. Remove the fillets from the soy-ginger sauce. Slice the fillets and arrange around the eggplants halves. Serve with spring onions sprinkled over top and the soy-ginger sauce as a dip for the beef and eggplant.