eCook Meal
Sesame-crusted Beef Fillet
with gochujang potato wedges & tonkatsu sauce
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R165.41
for 4 servings · R41.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Gochujang Paste needs 40 mlAsian Gochujang Paste 240 g R76.99 · whole pack (size can't be divided)R76.99
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Free-range Beef Fillet needs 600 gBeef Stock Bones Avg 1 kg 1 kg at R49.99 · 60% of packR29.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Tonkatsu Sauce
- Mixed Sesame Seeds
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sesame-crusted Beef Fillet?
The preparation time for Sesame-crusted Beef Fillet with gochujang potato wedges & tonkatsu sauce is between 25 and 40 minutes.
What is the total time required to make Sesame-crusted Beef Fillet with gochujang potato wedges & tonkatsu sauce?
The total time required to make Sesame-crusted Beef Fillet with gochujang potato wedges & tonkatsu sauce is between 40 and 60 minutes.
How many servings does Sesame-crusted Beef Fillet provide?
4 servings
What are the main ingredients in Sesame-crusted Beef Fillet?
Beef, Cucumber, Gochujang Paste, Lemon Juice, Mixed Sesame Seeds, Pea, Potato, Tonkatsu Sauce
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?
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. 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. 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. 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?
Beef, Cucumber, Gochujang Paste, Lemon Juice, Mixed Sesame Seeds, Pea, Potato, Tonkatsu Sauce
How many calories does Sesame-crusted Beef Fillet have?
617 calories
How much fat content does Sesame-crusted Beef Fillet have?
grams