Recipe: Fillet steak with charred green beans & tahini

Published by Tamara Harrison - 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!



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


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!


** Recipe courtesy of


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