Bill Granger recipe: Miso roast beef fillet with ginger and spring onion dressing

Serves 4

I've taken a liberty with this dish. Really, ovens aren't a part of the Japanese kitchen – things are simmered or grilled. The idea first came to me while eating in one of those little bars in the backstreets of Tokyo's Shimbashi district, where you just pull up a seat in front of the grill and get served the most amazing, simple meat – which is probably why all the salary men always flock there for their lunch and after-work meals.

2 tbsp light-flavoured oil
2 tbsp red or brown miso
1kg beef fillet, trimmed of any sinew

For the dressing

4 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp rice-wine vinegar
1 garlic clove, crushed
2cm piece ginger, grated
6 spring onions, finely chopped
Micro herbs, to serve (optional)

Stir 1 tbsp of oil into the miso. Dry the beef then rub with the miso-and-oil mix. Allow to marinate for at least 2 hours, or up to 24 hours.

Heat the oven to 200C/400F/Gas6. Heat the rest of the oil in a large, non-stick frying pan, sear the beef on all sides and transfer to a baking sheet. Cook for 15 minutes for rare beef, longer if you like your meat well done. Remove and rest for 30 minutes.

To make the dressing, put the soy, sesame oil, vinegar, garlic and ginger in a bowl and mix well. Add the spring onions; set aside.

Slice the beef thinly then lay on a platter and spoon over the dressing and any resting juices, scatter with herbs and serve. Delicious with soba noodles and extra dressing poured over.

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