Mortar and Pestle
MAKO Black Steel 
Just as Delicious
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)
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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