Japanese red miso roasted beef fillet

This marinade is amazing. The magical combination with the beef is just a perfect match. My 6 year old son fights for any extras in his lunchbox, and he has even asked me to print the recipe for when he is older and he can cook it himself! 

This is truly the no 1 family roast now.

Pictured: Japanese red miso roasted beef fillet

Marinade -

2 tbsp red miso paste

¼ cup light soy sauce or shoyu

2 tbsp mirin

2 tsp mustard powder- use the Japanese one if you have it

2 tsp ginger, finely grated

3 cloves garlic, crushed or finely chopped

2 tsp caster sugar

Beef -

1.5 kg fillet of beef - or steaks , whichever is your favourite cut

Oli for frying

Place all marinade ingredients in a container or bowl and whisk to combine thoroughly.

Prepare your eye fillet – tuck the tail and tie the filet at intervals with kitchen string.

Pour the marinade over the beef, and marinade for at least 10 minutes, or overnight.  You can freeze the marinaded beef in zip-lock bags as well ready for another time. Make sure to marinade the beef in a ceramic or glass dish otherwise.

To cook the fillet – Preheat your oven to 200°C, add oil to a large fry pan and brown the beef all over on all sides. Transfer to an oven proof dish and roast for at least 15 minutes for rare, cook for longer to your liking. Cover and rest for at least 5 minutes before serving.

Serve thick slices of beef with sushi (koshikari) rice, fresh beans or any greens of choice tossed with toasted sesame seeds, and hot English mustard to be passed around separately.

Serves  8