Roasted eye fillet of beef with black bean sauce

Recipe

A classy idea of roasting top of the shelf eye fillet and pouring over a black bean sauce with lots of fresh ginger and garlic. A sophisticated, yet straightforward way to enjoy a classic Chinese favourite.

My family have always loved “beef and black bean” in Chinese restaurants, and I have never felt the courage to attempt to replicate the stir fry version. This is a manageable way to cook this dish at home, and worthy of any special meal or dinner party.

A Donna Hay recipe.

Serves 4. DF. GF if swap out the soy for tamari.

Pictured: Roasted eye fillet of beef with black bean sauce

600g beef fillet trimmed

3 garlic, grated

3 tsp ginger, grated

1 tsp pepper

1 tbsp veg oil

¼ cup chopped salted black beans*

2 tbsp light soy sauce

3 tbsp water

1 bunch Chinese vegetables- baby bok choy/gai lan, trimmed

* small tins sold in Asian stores

Preheat the oven to 200 °C.

Marinate the beef – place in a non reactive dish and rub with the garlic, ginger, pepper, oil, and black beans - marinade 30 mins. Scrape the marinade off the beef and reserve - pan fry each side of the beef on high heat to brown all sides.

Remove the beef to an oven proof dish – not too small and snug - bake 15 minutes for rare to medium rare.

Add reserved marinade to the pan you browned the beef in and fry gently for 1 minute - add soy and water then place the vegetable of choice in the sauce to cook a few minutes to your liking.

Rest the beef for 10 minutes – add the sauce and vegetables over and around.

Slice beef, and serve with plain steamed rice.

Pictured: Salted black beans