This is a perfect special occasion meal, such as a dinner party or date night. The dressing, chopped coriander and spring onions, trussing the fillet can all be done in advance, leaving just the fillet to be cooked prior to serving. The only trick is sourcing the black beans. They can usually be found in Asian grocers…not in Warragul supermarkets!

Ingredients
1 tsp olive oil
1 x 1.5kg beef fillet
3 spring onions
1 cup coriander, chopped
Dressing
15g canned black beans, rinsed & lightly crushed
1 long red chilli, seeds removed & finely sliced
1 tsp ginger, grated
1/2 tsp sesame seed oil
1 1/2 tbsp soy sauce
1 tbsp mirin
1 tbsp lime juice
40 ml olive oil

Method
Preheat the oven to 180°C. Truss the beef fillet with kitchen string, tying at even intervals. Season with sea salt and freshly cracked pepper. Heat 1 tbsp of oil in an oven-proof frying pan over high heat. Sear on all sides until brown. Place in the oven and bake for 15-20 minutes. This should be medium rare, adjust cooking time for your preference. Cooking time will vary depending on the thickness of the fillet. Once cooked, remove from the oven and cover with foil to rest.

To prepare the dressing, place all dressing ingredients in a screw-top jar and shake well to combine.

Slice the beef and arrange on a warmed plate or dish. Pour over the dressing and sprinkle over the coriander and spring onions.

We love to serve it with roast or mashed potatoes and steamed greens.