Gourmet Togarashi-Spiced Beef Eye Fillet with Sticky Kūmara & Sesame Mayo

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start Choice (5 Nights For 1) on Sunday, January 1, 2023.

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Tender New Zealand beef fillet is rubbed with a bespoke blend of togarashi spices and served atop sticky glazed kūmara wedges. All topped off with sesame mayo for a healthy but indulgent restaurant-quality meal at home!

Ingredients

Pumpkin

100g kūmara, cut into wedges
1 Tbsp Korean sticky sauce
1/4 tsp oil

Vegetables

1/4 broccoli, cut into small florets
1/2 baby bok choy, leaves separated
1/2 tsp soy sauce

Beef

150g beef eye fillet
1/4 pack togarashi
1/4 tsp oil

To Serve

1/2 Tbsp sesame mayo
1/4 pack togarashi

Steps

Preheat oven to 220°C (or 200°C fan bake). Bring a small pot of salted water to the boil.
Cut kūmara into wedges and toss on a lined oven tray with oil. Bake for 25 minutes. After 25 minutes, remove from oven and mix through Korean sticky sauce. Return to oven and cook for a further 3 minutes, until kūmara is cooked through and sauce is sticky.
Cut broccoli into small florets and separate bok choy leaves. Set aside for later.
Pat beef dry, season with salt and coat in first measure of togarashi. Heat oil in a small frypan on medium-high heat. Cook beef for about 3 minutes each side for medium-rare, depending on thickness, or until cooked to your liking. Rest, covered.
While beef rests, add broccoli to boiling water and cook for about 3 minutes, until bright green and tender. Add bok choy to pot, stir and remove from heat. Drain well. Return vegetables to pot and mix through soy sauce.
Beef fillet with sticky kūmara and vegetables. Dollop over sesame mayo and sprinkling of togarashi.

Nutritional Information

Energy	1743 kj 417 kcal
Protein	37.7g
Carbohydrate	21.7g
Fat	18.5g