Try this recipe for seared aromatic beef flavoured with of ginger, orange peel and red wine.


  • 1 kg Scotch Fillet or eye fillet tied into a neat shape

  • Marinade

  • 3 tablespoons Olive Oil

  • 3 Whole cracked pepper

  • 2 Whole star anise

  • 2.5 cm knob Ginger peeled and smashed

  • 1 long piece orange peel

  • 1 teaspoon brown sugar or palm sugar

  • 160 ml red wine preferably shiraz

  • 60 ml mirin

  • 40 ml Soy sauce

  • Sauce

  • 500 ml Beef Stock

  • 12-18 peeled Chestnut 120G - 180G FROZEN

  • 2 teaspoons Dijon mustard


  • 1.

    Prepare marinade a few hours ahead.

  • 2.

    Heat 2 tablespoons oil and add aromatics and cook for 30 seconds.

  • 3.

    Add sugar, mirin, soy sauce and wine and simmer for 1 – 2 minutes.

  • 4.

    Remove from heat and cool.

  • 5.

    Place beef in a dish and pour over marinade.

  • 6.

    Cover and leave for 3-4 hours, turning occasionally.

  • 7.

    Preheat oven to 220degC.

  • 8.

    Remove meat from marinade, wipe dry.

  • 9.

    Heat oil in an ovenproof pan and sear meat all over. Place in oven for 15 minutes, reduce heat to 180degC and continue roasting (25 minutes for rare; 35 minutes for medium; 45 minutes for well-done).

  • 10.

    Remove and cover with foil for 10-15 minutes.

  • 11.

    In a saucepan simmer marinade, stock and chestnuts until tender. Remove chestnuts and keep warm.

  • 12.

    Strain remaining liquid and return to pan along with any beef juices.

  • 13.

    Bring to boil, add the mustard and boil hard for 5–10 minutes. Strain.

  • 14.

    Slice the beef and spoon over the sauce and serve with mashed sweet potato and wilted spinach.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 868kj
  • Fat Total 11g
  • Saturated Fat 1g
  • Protein 4g
  • Carbohydrate 32g
  • Sugar 1g
  • Sodium 876mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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