Marinated Roast Beef with Mustard
TOTAL TIME
4.5hrs
-
PREP TIME
4hrs 10min
-
COOK TIME
20min
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Ingredients
- 1/2 cup (125 mL) Kikkoman Teriyaki Marinade & stir fry Sauce
- 2 tablespoons (40mL) rice wine vinegar
- 2 tablespoons (40mL) dry sherry
- 1 teaspoon (5mL) sesame oil
- 2 tablespoons (40mL) vegetable oil
- 750g whole beef eye fillet, tied at 4cm intervals
- Salad leaves, to serve
- Assorted mustards, to serve
Method
- Combine first 4 ingredients in a small jug. Preheat oven to 180°C. Heat the oil in a large fry pan over medium-high heat
- Season beef with salt and pepper. Add beef to the pan and cook, turning occasionally until meat is browned on all sides
- Transfer to a baking tray and roast for 15 minutes for medium-rare or until done to your liking. Transfer to a wire rack and cool completely
- Transfer the beef to a large sealable plastic bag and add Teriyaki mixture and turn to coat well. Place in fridge for 4 hours(overnight for a deeper flavour)
- Arrange the salad in a serving bowl. Thinly slice the beef and arrange on a large platter with the mustards. Drizzle the remaining marinade mixture over the beef
Products used
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