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How to make Soy soaked beef fillet with miso eggplant

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 2 teaspoons caster sugar
  • 1 1/2 teaspoons mirin
  • 1 1/2 teaspoons sake
  • 1/2 cup red miso paste or white miso paste
  • 1 cup (250ml) reduced-salt soy sauce
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tablespoon fresh ginger, peeled, finely grated
  • 2 teaspoons 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

Method

  • Step 1 Preheat a barbecue on medium-high heat. In a small saucepan, bring the sugar, mirin, sake, and 1 1/2 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.
  • 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.
  • 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 50C. Immediately transfer the fillets to the baking dish with the soy-ginger sauce, turning occasionally to coat.
  • 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.
  • 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.