Recipe: Fillet steak with charred green beans & tahini


Published by Bianca Wilshin - 22nd Nov 2019

Winemaker Brian Fletcher is here to share one of his favourite steak recipes. According to Brian, it’s a perfect match with a glass of his Estate Western Australia Merlot 2018!

FILLET STEAK WITH CHARRED GREEN BEANS AND TAHINI

INGREDIENTS:

4 fillet steaks (200gm), at room temperature
1 tbsp Dijon mustard
Grapeseed or other neutral-flavoured oil, for drizzling
400 gm green beans, trimmed
Spring onion, cut into julienne and crisped in iced water, to serve
Roasted black sesame seeds, to serve

Tahini-ginger dressing

2 tbsp grapeseed oil or other neutral-flavoured oil
1 tbsp brown rice wine vinegar
1 tbsp lemon juice
1 tbsp tamari
1 tbsp hulled tahini
3 tsp honey
1 tsp finely grated ginger

METHOD:

Step 1
For tahini-ginger dressing, blitz ingredients in a small food processor until smooth and season to taste.

Step 2
Heat a barbecue or large char-grill pan to high heat. Season steaks, smear with mustard, drizzle with oil and grill until well browned and cooked to your liking (2-3 minutes each side), then transfer to a plate, cover loosely with foil and rest for 5 minutes.

Step 3
Meanwhile drizzle beans with oil, season to taste and grill, turning occasionally, until slightly charred (3-4 minutes). Serve steaks and beans drizzled with tahini-ginger dressing and topped with spring onion and sesame seeds.

Bon appetit!

Cheers,
Brian

** Recipe courtesy of www.gourmettraveller.com.au

🍷🍷🍷

  • Follow Brian Fletcher on the Naked Wines website for more tasty recipes and behind the scenes updates from his Margaret River winery
  • Invite a friend to join you as an Angel. They’ll receive $100 off their first case, and you’ll get a little extra credit in your Naked Wines piggy bank. Everyone’s a winner!
  • Join the winemaking revolution and become an Angel today! Our customers, called Angels, support independent, Australian and New Zealand winemakers in exchange high quality and affordable wine.