Seared Fillet Stack with Asian Dressing

Preparation Time 30 minutes
Cooking Time 45 minutes
Standing/Marinating 1-6 minutes
Serves 4-6 portions
seared fillet stack with asian dressing
1kg Beef Fillet Serving Sauce:
4 large brown mushrooms 1 Cloves fresh garlic, finely chopped
2 ripe avocados 4 Tbsp soy sauce
3 large potatoes, washed and thick sliced 1 Tsp sesame oil
300g rocket 2 Tsp light brown sugar or Palm sugar
Bean sprouts for garnish 1 Tsp chopped red chillies
Wild Rocket to plate 4cm fresh Ginger, grated
Basting sauce: 1 Tbsp Mirin (sweet rice vinegar)
40% Teriyaki Sauce ¼ cup Dashi (fish stock or alternately, use 1 Tbsp fish sauce)
40% Soya sauce ½ cup water
About 1 tsp Sesame Oil
3 fresh Ginger
2 cloves garlic, finely chopped
Use about ½ cup of each sauce as a measure and top up to cover the meat.


  1. Soak the fillet in a sauce for min. 1-6 hours, turning occasionally
  2. Meanwhile, heat the oven to about 200 DegC. Oil a baking dish and lay the potato slices on the baking tray. Cook the potato in the oven and cook until just starting to crisp.
  3. Sear the fillet in a hot wok or on an open fire all over and cook for about 5 -10 minutes, (depending on the thickness of the fillet and the required meat prep), turning on all sides.
  4. Remove the fillet and let stand for about 10 minutes.
  5. Cook the brown mushrooms in a frying pan with a little oil and black pepper until just cooked. Remove and allow to cool long enough to slice them into strips.  Set aside and keep warm for plating.
  6. Slice the fillet into slices across the fillet.

To plate:

  1. Layer the ingredients on a plate, starting with a bed of rocket.  Layer the potato, peppered mushrooms, fillet, then avocado in layers (you should be able to make two layers per person).
  2. Drizzle  the serving sauce over the stack and garnish with bean sprouts
  1. Serve on a plate of wild rocket with roasted baby tomato.