Eye Fillet with Miso Glaze & Mirin Mushrooms

I made this recipe to enter a MindFood magazine  recipe competition in which you had to use Silver Fern Farms eye fillet’s and well it made the final and  was  published in their magazine! woo hoo I also received a lovely Mind food apron a bunch of flowers and Silver fern farm vouchers , I was so stoked   Recipe by Melanie Eady


  • 1 pack beef tenderloin eye fillet
  • 1 tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • rice bran oil, for frying
  • 1 cup edamame beans

Seaweed and Sesame Gremolata

  • 1 tbsp sesame seeds
  • 1/2 sheet nori seaweed, cut into fine strips (with scissors)
  • olive oil spray

Mirin Mushroom Sauce

  • 1 shallot, finely chopped
  • 2 crushed garlic cloves
  • 3cm piece of freshly grated ginger
  • 2 tbsp rice bran oil
  • 4 tbsp mirin (japanese cooking wine)
  • 2 packets fresh exotic mushrooms
  • 300ml cream


  1. Preheat oven to 220ºC. Combine miso paste with soy sauce and sesame oil. Cover eye fillet with glaze and season lightly. Set aside.
  2. To make gremolata, toast sesame and seaweed strips in a pan sprayed lightly with olive oil until crunchy. Set aside.
  3. To make mirin mushroom sauce,in 2 tbsp rice bran oil cook shallot and garlic and ginger  over low heat and let it all sweat and soften  but not browned ( around 10 mins ). Add mirin and simmer (1-2 minutes).  Add the mushrooms , season well and add the cream over a low heat
  4. Heat another large fry pan. Add a small amount of rice bran oil, sear fillet on all sides. if you are using steaks just continue to fry the fillets for 2 to 3 minutes for rare ( depending on the size of your fillets ) If you are using small whole fillets like the Silver Ferns Farm ones  Remove from pan and place on oven tray lined with baking paper. Place in oven for 8-10 minutes.
  5.  Cook Edamame  beans in  boiling salted water for 2 minutes. Drain, set aside.
  6.  If cooking the beef in the oven( if not using steaks) take beef out of oven and leave to rest for 8-10 minutes.
  7. In two wide bowls, divide mushroom sauce. Halve fillet and add. Scatter edamame and sprinkle seaweed gremolata over beef.

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