Soy-soaked beef fillet subsequent to miso eggplant

A Japanese-inspired steak dinner served taking into consideration a sauce akin to teriyaki - ready in just 25 minutes.

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Hello everybody, hope you are having an amazing day today. Hello everybody, it's me again, Dan, within acceptable limits to my recipe site. Today, I'm gonna take effect you how to make a distinctive dish, Soy-soaked beef fillet subsequent to miso eggplant. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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To get started next this particular recipe, we have to prepare a few ingredients. You can have Soy-soaked beef fillet subsequent to miso eggplant using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Soy-soaked beef fillet subsequent to miso eggplant:

1. 2 tsp caster sugar
2. 1 1/2 tsp mirin
3. 1 1/2 tsp sake
4. 1/2 cup red miso bonding agent or white miso cement
5. 1 cup (250ml) reduced-salt soy sauce
6. 1/4 cup (60ml) fresh lemon juice
7. 1 tbsp buoyant ginger, peeled, finely grated
8. 2 tsp sesame oil
9. 500g Coles Australian Beef Fillet Steak, cut into 4 x 125g pieces
10. Olive oil, for brushing
11. 4 x 90g eggplant, halved lengthways
12. 2 spring onions, thinly sliced

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Steps to make Soy-soaked beef fillet subsequent to miso eggplant:

1. Preheat a barbecue in explanation to medium-high heat. In a small saucepan, bring the sugar, mirin, sake, and 1 1/2 tbs of water to a simmer exceeding medium heat, whisking to invalidate the sugar. accomplishment going on in the miso, abbreviate heat to low, and simmer for 2 mins or until the miso sauce has thickened slightly.
2. In a small baking dish, raise a fuss the soy sauce, lemon juice, ginger, and sesame oil to blend. Set the soy-ginger sauce aside.
3. Season the beef fillets in the same way as salt and pepper. Lightly coat the fillets in the heavens of olive oil. Barbecue for 3 mins each side or until fillets are caramelised in the region of the outside and complete an internal temperature of 50C. rapidly transfer the fillets to the baking dish in the space of the soy-ginger sauce, turning occasionally to coat.
4. Meanwhile, coat eggplant halves in the announce of olive oil. Barbecue, skin-side down, for 8 mins or until the skins are heavily charred. slant slant the eggplant halves greater than and grill for 4 mins or until grill marks form and the flesh is agreed agreed tender.
5. Transfer eggplant halves to a platter or four dinner plates and brush generously following miso sauce. separate the fillets from the soy-ginger sauce. Slice the fillets and arrange with reference to the eggplants halves. service taking into account spring onions sprinkled exceeding pinnacle peak and the soy-ginger sauce as a dip for the beef and eggplant.

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