Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side
Well-done: Not recommended
Variations: Substitute fillet with rump or sirloin steak
- To make the marinade/dressing, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag.
- Transfer the piece of fillet to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for at least 1 hour to marinate, the longer the better.
- Remove the beef from the marinade (reserving it for later), heat a splash of sesame oil in a frying pan over a high heat and cook the fillet to your preference (medium rare is recommended), see cooking guideline above and adjust the time according to the thickness of your steak.
- Leave the meat to rest for half its cooking time.
- Whilst the beef is resting, cut the aubergine into medium size cubes.
- Heat a splash of sesame oil in a frying pan over a medium-high heat and fry the aubergines until they are cooked through and golden. Remove from the pan and set aside.
- Pour the reserved marinade into the same pan and cook for 3 minutes or until reduced and thickened. Strain the sauce through a fine sieve and set aside.
- Cook the noodles according to the package instructions and strain.
- In a bowl or on a platter, toss the noodles, cucumber, edamame beans and aubergines together.
- Slice the beef into rounds and arrange on top of the noodle salad. Drizzle the warm dressing over the top and garnish with baby herb leaves.
- 500g piece of beef fillet
- Sesame seed oil, for cooking
- 1 large aubergine
- 1/3 large cucumber, peeled, deseeded and sliced
- 100g edamame beans, cooked
- 200g spinach and cauliflower (or egg) noodles
- Baby herb leaves, for garnish
- 2 garlic cloves, crushed
- 2 Tbsp fresh ginger, grated
- 3 Tbsp soy sauce
- 1 tsp sesame seed oil
- 1/4 cup rice wine vinegar
- 2 Tbsp honey
- 2 star anise, crushed in a mortar and pestle
- 1 cinnamon stick
Tips & Tricks
Preparation: 15 minutes (plus time to marinate meat) Marinate the fillet overnight to really infuse the flavours into the beef.