Name: Roast Beef Tataki and Miso Pumpkin Salad | Marion's Kitchen
Prep time: 15 min
Cook time: 1 h
Yield: 6
Ingredients: 1 tbsp vegetable oil, plus extra for drizzling; 800g (1.7 lb) centre-cut piece beef eye fillet; sea salt; Beef marinade:; 1/3 cup Japanese soy sauce; ¼ cup mirin; ¼ cup fresh lemon juice; 1 tbsp caster sugar; 3 tsp finely grated ginger; Miso pumpkin salad:; 1kg (2.2 lb) butternut pumpkin (squash), deseeded and cut into chunks; 2 tbsp extra virgin olive oil; 1 cup cooked brown, red or wild rice; ½ cup podded edamame beans; 1 cup pea shoots; 1/3 cup Marion’s Kitchen Miso & Sesame Vinaigrette; 4 small radishes, finely sliced; Japanese pickled ginger (optional); sliced pickled daikon (optional)

Roast Beef ‘Tataki’ & Miso Pumpkin Salad

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My version of Japanese tataki sees melt-in-the-mouth tender beef fillet in a beautiful, umami-rich marinade. Served with a fresh and fabulous salad, and you’ve got a weekend lunch of champions to impress your loved ones.

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Roast Beef ‘Tataki’ & Miso Pumpkin Salad

PREP TIME

15 minutes

COOK TIME

1 hour + marinating

SERVES

Ingredients

1 tbsp vegetable oil, plus extra for drizzling

800g (1.7 lb) centre-cut piece beef eye fillet

sea salt

Beef marinade:

1/3 cup Japanese soy sauce

¼ cup mirin

¼ cup fresh lemon juice

1 tbsp caster sugar

3 tsp finely grated ginger

Miso pumpkin salad:

1kg (2.2 lb) butternut pumpkin (squash), deseeded and cut into chunks

2 tbsp extra virgin olive oil

1 cup cooked brown, red or wild rice

½ cup podded edamame beans

1 cup pea shoots

1/3 cup Marion’s Kitchen Miso & Sesame Vinaigrette

4 small radishes, finely sliced

Japanese pickled ginger (optional)

sliced pickled daikon (optional)

Steps

Preheat oven to 200°C/390°F.
Place the pumpkin on a large baking tray. Drizzle with the olive oil and season with salt. Roast, turning halfway, for 40 minutes or until tender. Remove from the oven and allow to cool to room temperature.
Heat the oil in a large frying pan over high heat. Season the beef with salt and add to the frying pan. Cook, turning, for 4 minutes or until just seared. Remove from pan and allow to cool slightly.
In a large zip lock bag, combine the marinade ingredients. Then place the beef in the marinade. Seal and place in the fridge for 1-2 hours to marinate.
Preheat oven to 200°C/390°F.
Take the beef out of the marinade and pat it dry with paper towel. Place it onto a baking tray and drizzle with oil. Roast in the oven for 15 minutes (for rare) or until cooked to your liking.
Take the beef out of the oven and rest for 5 minutes before thinly slicing.
To make the miso pumpkin salad, mix the roasted pumpkin with the rice, edamame beans, pea shoots and Miso & Sesame Vinaigrette. Place onto a serving platter. Top with radish, pickled ginger and daikon if using. Serve with sliced beef.

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Roast Beef ‘Tataki’ & Miso Pumpkin Salad

My version of Japanese tataki sees melt-in-the-mouth tender beef fillet in a beautiful, umami-rich marinade. Served with a fresh and fabulous salad, and you’ve got a weekend lunch of champions to impress your loved ones.
PREP TIME	15 minutes
COOK TIME	1 hour + marinating
SERVES	6

Ingredients

1 tbsp vegetable oil, plus extra for drizzling

800g (1.7 lb) centre-cut piece beef eye fillet

sea salt

Beef marinade:

1/3 cup Japanese soy sauce

¼ cup mirin

¼ cup fresh lemon juice

1 tbsp caster sugar

3 tsp finely grated ginger

Miso pumpkin salad:

1kg (2.2 lb) butternut pumpkin (squash), deseeded and cut into chunks

2 tbsp extra virgin olive oil

1 cup cooked brown, red or wild rice

½ cup podded edamame beans

1 cup pea shoots

1/3 cup Marion’s Kitchen Miso & Sesame Vinaigrette

4 small radishes, finely sliced

Japanese pickled ginger (optional)

sliced pickled daikon (optional)

Steps

Preheat oven to 200°C/390°F.
Place the pumpkin on a large baking tray. Drizzle with the olive oil and season with salt. Roast, turning halfway, for 40 minutes or until tender. Remove from the oven and allow to cool to room temperature.
Heat the oil in a large frying pan over high heat. Season the beef with salt and add to the frying pan. Cook, turning, for 4 minutes or until just seared. Remove from pan and allow to cool slightly.
In a large zip lock bag, combine the marinade ingredients. Then place the beef in the marinade. Seal and place in the fridge for 1-2 hours to marinate.
Preheat oven to 200°C/390°F.
Take the beef out of the marinade and pat it dry with paper towel. Place it onto a baking tray and drizzle with oil. Roast in the oven for 15 minutes (for rare) or until cooked to your liking.
Take the beef out of the oven and rest for 5 minutes before thinly slicing.
To make the miso pumpkin salad, mix the roasted pumpkin with the rice, edamame beans, pea shoots and Miso & Sesame Vinaigrette. Place onto a serving platter. Top with radish, pickled ginger and daikon if using. Serve with sliced beef.

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