I recently went to a restaurant where this was on the menu but sadly not available on the night that I went. So I did some research and found some recipes and decided to re create it in my own way as the combination really appealed to me 🙂 The flavours in this marinade are to die for! Just delicious!
Teriyaki Beef Fillet
600g beef fillet (cut into steaks)
1/3 C Rice wine vinegar
3 tbsp Apple Juice
1/3 C Soy Sauce
1 tbsp honey
1 tbsp freshly grated ginger
– In a glass baking dish combine vinegar, apple juice, soy sauce, honey and ginger. Stir well and add the fillet steaks. Pierce the steaks several times all over with a sharp knife. Roll the steaks around coating them well and then cover with a lid and refrigerate .
– Marinate in the fridge for at least 1 hour and up to 48 hours. The longer it marinates for the juicier and more flavourful it will be.
– Turn the steaks once during the marinating process.
– When you are ready to cook, remove the steaks from the marinade and place in a pre heated non stick pan or griddle pan and cook to your level of doneness. Basting as you cook. You want as much of that marinade on that steak as you can get!!
– Rest the steaks for 5 minutes before serving.
– Serve with the red onion marmalade, toasted walnuts and pesto drizzle.
Red Onion Marmalade
(you can make this at the same time as you make the marinade and keep it in the fridge for when you cook the fillet)
2 Tbsp (30ml) olive oil
1.5 tsp (8ml) brown mustard seeds (optional)
4 large red onions – sliced
1 – 2 medium red chillies, seeded and sliced
2 Tbsp (30ml each) soft brown sugar and red wine vinegar
3 Tbsp (45ml) balsamic vinegar
Salt and milled pepper
– Heat oil in a large saucepan
– Add mustard seeds. When they begin to pop, add onions and chillies. Saute onions for about 5 – 10 minutes or until glossy.
– Add sugar and stir to dissolve.
– Add remaining ingredients. Cook over a low heat for about 35 minutes or until soft and gooey.
– Spoon into a sterilized glass jar until you are ready to serve with the steak. (Get it to room temp before serving on the steak)
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Sea salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
– Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
– Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
1/2 C walnuts, chopped in half
– Heat a non stick pan over medium to high heat and place the walnuts in when the pan is warm and stir until they turn a lovely golden colour. Set aside.
Serve with chips and salad 🙂