Roast Wagyu beef fillet served with sweet and sour red radish salad

2 x 200g/6½oz pieces Wagyu beef fillet

2 tbsp vegetable oil
dash of extra virgin olive oil
For the marinade
2 tbsp kecap manis
125ml/4½fl oz shaoxing wine
1 tbsp white sugar
½ tbsp sesame oil
2 tbsp light soy sauce
2 tbsp Chinese black vinegar
For the sweet and sour radish salad
3 garlic cloves, peeled
1 tbsp extra virgin olive oil
4 red radishes, finely silced
1 small red onion, finely sliced
2¼fl oz red wine vinegar
2 tsp white sugar
1 tbsp sea salt

1. Combine beef with marinade ingredients in a large bowl, cover and refrigerate for three hours.
2. Next, make the salad. Crush garlic in a pestle and mortar, add olive oil and grind into a paste. Transfer paste to a bowl and combine with all remaining salad ingredients. Cover and refrigerate for one hour.
3. Preheat oven to 220C/450F/Gas 7. Remove beef from marinade and drain; discard marinade. Heat vegetable oil in a heavy-based frying pan. Cook beef for about two minutes, or until well browned on one side. Turn over and briefly seal the other side, then remove immediately.
4. Transfer beef to a roasting tin and cook for about four minutes, or until rare. Remove from oven, cover with foil and leave to rest in a warm place for 10 minutes.
5. To serve, cut beef into 1cm (½in) thick slices and arrange on a platter. Top with sweet and sour radish salad and drizzle with a little olive oil.

Servings: 4


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