• Helen Scott

Bloody Fillet Teriyaki Style


A teriyaki beef fillet is a welcome change to an English roast or, have I lived in Asia too long?! Anyway, here is a quick and easy family dish, simply accompanied by some rice and stir-fried vegetables. Just don't murder this fine piece of meat, although you may prefer it more cooked than in this photo - my husband is a Scottish carnivore so likes it to moo on the plate. This is where a digital meat thermometer comes in very handy. The sweetness of the teriyaki appeals to kids, as just proven by my 2 and 3 year olds, so just cut off the more well done bits and mix with the rice and veg for them.

What you need:

1kg beef fillet. The above was from the MM Fresh and is NZ grass-fed, wet aged beef.

1 dessertspoon of sesame oil

Terikayi Marinade:

1 cup of mirin

1 cup of soy sauce

1 dessertspoon of sake

1 inch cube of ginger, peeled and grated

2 dessertspoons of brown sugar

1 teaspoon of sesame oil

Serve with


Rainbow vegetable stir fry of courgette, carrot (both ribboned using a vegetable peeler) and a quarter of a red cabbage, stir fried in sesame oil and garlic.


Make a teriyaki marinade with by mixing the ingredients below and steeping the beef in it for a few hours, remember to turn it occassionally.

Preheat the oven to 200c. Heat a pan until it smokes then add a little oil. Sear the beef on all side to keep the juices in. Keep the rest of marinade for later. Then place on a tray/shallow dish in the oven for 15-20 minutes per 500g for bloody as in this photo. Using a digital thermometer is helpful here; allow the internal temperature to reach 130C.

Once cooked, let it rest for 10 minutes, covered with tin foil or a tea towel. Cook your rice and stirfry the vegetables during this time.

Once ready to serve, heat the remaining marinade in a small saucepan and pour over the meat, rice & vegetables.

Serves 5-6 adults

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