Miso beef with roasted carrots
8
Points®
Total time: 2 hr 55 min • Prep: 20 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Liven up roast beef with a delicious miso and mirin sauce and toasted sesame seeds. Serve with oven-roasted baby carrots and brown rice
Ingredients
Oil spray
1 x 3 second spray(s)
Miso paste
2 tbs
Honey
1 tbs
Mirin seasoning
2 tbs
Lemon juice
2 tbs
Beef fillet (tenderloin), raw
750 g, (800g), fat trimmed
Baby carrot
560 g, (3bunches), trimmed
Canola oil
1 tbs
Lemon(s)
1 medium, cut into 4 wedges
Cooked brown rice
3 cup(s), to serve
Sesame seeds
2 tsp, toasted
Fresh coriander
½ cup(s)
Instructions
1
Combine miso, honey, mirin and juice in a bowl. Spray a non-stick frying pan with oil and heat over high heat. Cook beef, turning, for 5 minutes or until browned. Place beef on a plate and spread with 2 tablespoons miso mixture. Refrigerate for 2 hours. Reserve remaining miso mixture.
2
Preheat oven to 200°C or 180°C fan-forced. Place carrots on a large baking tray and drizzle with oil. Season with salt and freshly ground black pepper and toss to coat. Bake for 30 minutes or until tender and golden.
3
Meanwhile, place beef in a medium baking dish and bake in oven with carrots for 25 minutes or until cooked to your liking. Cover beef with foil and set aside to rest for 10 minutes.
4
Meanwhile, toss sesame seeds in a small non-stick frying pan over low heat for 1–2 minutes or until golden and toasted. Place reserved miso mixture in a small saucepan and stir over low heat until heated through. Pour miso mixture over rested beef and sprinkle with sesame seeds. Thickly slice beef and serve with roasted carrots, lemon wedges, rice and coriander.
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