WHOLE HONEY SOY FILLETS topped with toasted sesame seeds

WHOLE HONEY SOY FILLETS topped with toasted sesame seeds

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INGREDIENTS

One whole steak house classic fillet (minimum 2 kg)
1 Tbls Olive oil
3 Cloves crushed garlic
Salt
White pepper

HOW TO MAKE IT
 
Rub the fillet all over with the oil and then rub with the crushed garlic, season all over with salt and pepper.
Heat a large non-stick frying pan and sear the fillet on all sides so it has an even colour all over.
Remove the fillet from the pan and place onto a baking sheet, brush all over with the honey soy glaze and place into the pre-heated oven, after the fillet has been in the oven for 8 minutes, brush again with the baste, cook the to the way you like it.
Remove from the oven sprinkle the sesame seeds onto the meat and let the meat rest and slice at the table, give it a drizzle of basting sauce.

THE HONEY AND SOY BASTE INGREDIENTS

2 Tbls oil
2 Tbls chopped fresh ginger,
2 Cloves garlic, crushed
2 Tbls Full cream sherry
Juice of 1 orange with the zest
1 Tbls Brown sugar
2 Tbls Runny honey
5 Tbls Soy sauce                            
1 Tbls Oyster sauce
1 Tsp Sesame oil
3 Spring onions thinly sliced
Small handful coriander chopped
Small handful fresh mint chopped

HOW TO MAKE THE HONEY AND SOY BASTE

Heat the oil in a saucepan and gently cook the ginger for a minute, stirring so it does not burn.
Add the garlic and cook for 20 seconds and then add all the remaining ingredients and boil rapidly for 5 minutes.
Turn down the heat and simmer for a further 5 minutes.


Garnish

 2 Tablespoons sesame seeds, toasted

Click Here to go back to Jenny Morris's recipe page.


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