[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Photo of Miso beef with roasted carrots by WW

Miso beef with roasted carrots

Total Time
2 hr 55 min
20 min
35 min
Liven up roast beef with a delicious miso and mirin sauce and toasted sesame seeds. Serve with oven-roasted baby carrots and brown rice


Oil spray

1 x 3 second spray(s)

Miso paste

2 tbs


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


1 medium, cut into 4 wedges

Cooked brown rice

3 cup(s), to serve

Sesame seeds

2 tsp, toasted

Fresh coriander

½ cup(s)


  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.


SERVING SUGGESTION: English spinach.Miso is a salty paste made from soybeans and is available from the Asian section of most supermarkets or from Asian grocery stores.