Roasted Beef Fillet with Shiitake, Soy and Greens.

Fillet steak with Soy and sesame.

(Serves 4)

This recipe was developed for a small dinner party we cooked for a special client in the Eastern suburbs of Sydney. The recipe is as much of a guide, use you taste buds and season and adjust as you see fit.


 For the steak  

Trim and tie 4 by 180g centre cut fillet steak

Allow to come to room temperature.

Season with sea salt.


Heat a non-stick frying pan with a little oil.

When the pan is hot sear both sides of the steak until dark brown.

Place on a baking tray in a heated oven (220 celsius) for 5 to seven minutes.

When the internal temperature reaches 55 to 60 degrees celsius remove and rest the steaks in a warm place until needed (10 minutes)

 For the soy braised beef.

 500g diced chuck

1 star anise

1 stick cinnamon

1 small knob ginger

5 shiitake mushrooms (fresh)

½ a brown onion shredded.

100 ml Light soy sauce

50ml Sweet soy sauce

100ml Hoisin sauce

Water to cover


Place all ingredients in a pot, allow to simmer for 3 to 4 hours.  You may need to add more water though out the cooking process to keep the meat covered.

 When tender drain away the liquid and allow to cool in the fridge. This allows any fat to set which is then discarded. 

 Pick out the cooked meat and reserve.


To finish the sauce

Place liquid in small pot and reduce until slightly thickened.  Add more soy and hoisin to taste and adjust with sesame oil, around 1 tsp just before serving.


For the celeriac puree

 This will make more than enough so extra can be saved and used elsewhere.

1 head celeriac


2 red skin potatoes, around the same volume as the celeriac.

Pinch of sea salt

60ml pure cream

30g unsalted butter


Was and peel the celeriac and the potatoes, cut into even size pieces.  Cover with cold water and bring to the boil. 

Boil until tender.

Strain and place in a high-speed blender with just enough of the cooking water to create a smooth puree.

Add to a pot and warm with the cream and butter.

Season to taste.

For the Eschalot and greens.

6 small eschalot

Olive oil

Sea salt


Wash but don’t peel the eschalot

Cover a baking sheet with baking paper, brush the surface with olive oil and sprinkle with sea salt.

Cut down the centre and place on a baking sheet.

Roast in a 180-degree oven for 5 to 10 minutes.

The eschalot should be soft and caramelised.


4 Baby Bok choy

2 bunch’s broccolini


Wash and trim greens.

Blanch in Boiling salted water

Remove and reserve.

To Serve

Place the celeriac in the centre of the plate.

Place eschalot and greens around.

Add some of the cooked braised steak and sauce.

Re warm the fillet in the oven for 2 to 3 minutes (should be medium rare)

Slice and arrange meat over garnish.

Sprinkle with salt and a few drops of sesame oil.