Fillet teriyaki
An easy way to give an Asian twist to your meat.
Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.
Allergens & dietary requirements
- Nuts
- Gluten
- Celery
- Soy
Ingredients
- 600 g beef fillet
- 100 ml kecap manis (thick sweet soya sauce)
- 150 ml soy sauce
- 100 ml ginger syrup
- 1 shallot
- 2 cloves garlic
- 1 red chilli pepper
- 50 ml nut oil
- 400 ml sunflower oil
Preparation method
- Cut the fillet into four long strips.
- Mix the other ingredients, except for the oil, in a blender until smooth to make a dressing.
- Slowly add the oil.
- Pan-fry the fillet to perfection and allow to rest for ten minutes.
- Wipe out the pan, return the meat, and glaze with the vinaigrette until the meat is evenly coated.
Serving suggestions
- Paired with an Asian preparation of vegetables.
- In combination with a salad with miso and sesame seeds
