What are the main ingredients in Sesame-crusted Beef Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Sesame-crusted Beef Fillet?

Calories: 617, Carbs: 56 grams, Fat: grams, Protein: 44.9 grams, Sugar: 13.4 grams, Salt: 941 grams

How do I prepare Sesame-crusted Beef Fillet?

ROAST POTATO: Preheat the oven to 200°C. Boil the kettle. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway. ZINGY MOMENT: In a bowl, add the lemon juice (to taste), 2 tbsp of water, seasoning, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully combined, and set aside. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion. LET’S PREP: In a bowl, combine the tonkatsu sauce, seasoning, and 2 tsp of a sweetener of choice. Set aside. Place the mixed sesame seeds on a shallow dish or plate and set aside. Loosen the gochujang with a drizzle of oil. DINNER IS SERVED!: Plate up the spicy potato wedges and side with the sesame fillet. Drizzle the tonkatsu sauce over the fillet. Serve the pickled cucumber salad on the side. Sprinkle over any remaining sesame seeds. Wow, Chef! CRUSTED BEEF FILLET: Place a pan over a high heat. Pat the fillets dry with some paper towel, and season. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for 4-5 minutes per side until browned. (The time frame may vary depending on the thickness of the fillets). In the final 1-2 minutes, baste with a knob of butter or a drizzle of oil. Remove from the pan and set aside to rest for 5 minutes. On completion, roll the fillets through the sesame seeds until well coated. Gently slice and season. SPICY POTATO WEDGES: When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the loosened gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber ribbons and toss with the plump peas.

What should be prepared from my kitchen to make Sesame-crusted Beef Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Butter (optional)

Sesame-crusted Beef Fillet

Name: Sesame-crusted Beef Fillet
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey; Butter (optional)

Potato wedges are tossed in spicy gochujang and served alongside tender sesame seed-crusted beef fillet. Pickled cucumber ribbons bring an acidic kick, whilst a tonkatsu drizzle adds some tangy sweetness. This dish will make you smile long after you eat it!

Sesame-crusted Beef Fillet

with gochujang potato wedges & tonkatsu sauce

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Cucumber
Free-range Beef Fillet
Gochujang Paste
Lemon Juice
Mixed Sesame Seeds
Peas
Potato
Tonkatsu Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey
Butter (optional)

Serves 1

ROAST POTATO
Preheat the oven to 200°C. Boil the kettle. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway.
ZINGY MOMENT
In a bowl, add the lemon juice (to taste), 1 tbsp of water, seasoning, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully combined, and set aside. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
LET’S PREP
In a bowl, combine the tonkatsu sauce, seasoning, and 1 tsp of a sweetener of choice. Set aside. Place the mixed sesame seeds on a shallow dish or plate and set aside. Loosen the gochujang with a drizzle of oil.
CRUSTED BEEF FILLET
Place a pan over a high heat. Pat the fillet dry with some paper towel, and season. Rub some oil into the fillet until well coated. When the pan is hot, sear the fillet for 4-5 minutes per side until browned. (The time frame may vary depending on the thickness of the fillet). In the final 1-2 minutes, baste with a knob of butter or a drizzle of oil. Remove from the pan and set aside to rest for 5 minutes. On completion, roll the fillet through the sesame seeds until well coated. Gently slice and season.
SPICY POTATO WEDGES
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the loosened gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber ribbons and toss with the plump peas.
DINNER IS SERVED!
Plate up the spicy potato wedges and side with the sesame fillet. Drizzle the tonkatsu sauce over the fillet. Serve the pickled cucumber salad on the side. Sprinkle over any remaining sesame seeds. Wow, Chef!

Potato - 200g
Lemon Juice - 10ml
Cucumber - 100g
Peas - 50g
Tonkatsu Sauce - 25ml
Mixed Sesame Seeds - 15ml
Gochujang Paste - 10ml
Free-range Beef Fillet - 150g

Download the Recipe

Serves 2

ROAST POTATO
Preheat the oven to 200°C. Boil the kettle. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway.
ZINGY MOMENT
In a bowl, add the lemon juice (to taste), 2 tbsp of water, seasoning, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully combined, and set aside. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
LET’S PREP
In a bowl, combine the tonkatsu sauce, seasoning, and 2 tsp of a sweetener of choice. Set aside. Place the mixed sesame seeds on a shallow dish or plate and set aside. Loosen the gochujang with a drizzle of oil.
CRUSTED BEEF FILLET
Place a pan over a high heat. Pat the fillets dry with some paper towel, and season. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for 4-5 minutes per side until browned. (The time frame may vary depending on the thickness of the fillets). In the final 1-2 minutes, baste with a knob of butter or a drizzle of oil. Remove from the pan and set aside to rest for 5 minutes. On completion, roll the fillets through the sesame seeds until well coated. Gently slice and season.
SPICY POTATO WEDGES
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the loosened gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber ribbons and toss with the plump peas.
DINNER IS SERVED!
Plate up the spicy potato wedges and side with the sesame fillet. Drizzle the tonkatsu sauce over the fillet. Serve the pickled cucumber salad on the side. Sprinkle over any remaining sesame seeds. Wow, Chef!

Potato - 400g
Lemon Juice - 20ml
Cucumber - 200g
Peas - 100g
Tonkatsu Sauce - 50ml
Mixed Sesame Seeds - 30ml
Gochujang Paste - 20ml
Free-range Beef Fillet - 300g

Download the Recipe

Serves 3

ROAST POTATO
Preheat the oven to 200°C. Boil the kettle. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes, shifting halfway.
ZINGY MOMENT
In a bowl, add the lemon juice (to taste), 3 tbsp of water, seasoning, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully combined, and set aside. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
LET’S PREP
In a bowl, combine the tonkatsu sauce, seasoning, and 3 tsp of a sweetener of choice. Set aside. Place the mixed sesame seeds on a shallow dish or plate and set aside. Loosen the gochujang with a drizzle of oil.
CRUSTED BEEF FILLET
Place a pan over a high heat. Pat the fillets dry with some paper towel, and season. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for 4-5 minutes per side until browned. (The time frame may vary depending on the thickness of the fillets). In the final 1-2 minutes, baste with a knob of butter or a drizzle of oil. Remove from the pan and set aside to rest for 5 minutes. On completion, roll the fillets through the sesame seeds until well coated. Gently slice and season.
SPICY POTATO WEDGES
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the loosened gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber ribbons and toss with the plump peas.
DINNER IS SERVED!
Plate up the spicy potato wedges and side with the sesame fillet. Drizzle the tonkatsu sauce over the fillet. Serve the pickled cucumber salad on the side. Sprinkle over any remaining sesame seeds. Wow, Chef!

Potato - 600g
Lemon Juice - 30ml
Cucumber - 300g
Peas - 150g
Tonkatsu Sauce - 75ml
Mixed Sesame Seeds - 45ml
Gochujang Paste - 30ml
Free-range Beef Fillet - 450g

Download the Recipe

Serves 4

ROAST POTATO
Preheat the oven to 200°C. Boil the kettle. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes, shifting halfway.
ZINGY MOMENT
In a bowl, add the lemon juice (to taste), 4 tbsp of water, seasoning, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully combined, and set aside. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
LET’S PREP
In a bowl, combine the tonkatsu sauce, seasoning, and 4 tsp of a sweetener of choice. Set aside. Place the mixed sesame seeds on a shallow dish or plate and set aside. Loosen the gochujang with a drizzle of oil.
CRUSTED BEEF FILLET
Place a pan over a high heat. Pat the fillets dry with some paper towel, and season. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for 4-5 minutes per side until browned. (The time frame may vary depending on the thickness of the fillets). In the final 1-2 minutes, baste with a knob of butter or a drizzle of oil. Remove from the pan and set aside to rest for 5 minutes. On completion, roll the fillets through the sesame seeds until well coated. Gently slice and season.
SPICY POTATO WEDGES
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the loosened gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber ribbons and toss with the plump peas.
DINNER IS SERVED!
Plate up the spicy potato wedges and side with the sesame fillet. Drizzle the tonkatsu sauce over the fillet. Serve the pickled cucumber salad on the side. Sprinkle over any remaining sesame seeds. Wow, Chef!