This beef recipe is one of Peter Gordon's, one of New Zealand's finest chefs. Peter is a master of fusion cuisines and this dish he created for Wagyu beef is sensational and ideal with our prime beef.

Ingredients

• 500-700 gram piece beef fillet
• virgin olive oil
• 6 tblsp white miso
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup caster sugar
• 1/4 cup hot mustard
• 1-2 spring onions
• a few watercress leaves

Method

1. Season the beef fillet with flaky salt, ground black pepper and olive oil. Cover and stand at room tempeature for 20 minutes before cooking. Heat a heavy-based frying pan until very hot, add the beef fillet and sear quickly on all sides. Transfer to a foil-lined tray.
2. Roast at 200 deg C for 20 minutes. Remove from the oven and rest the beef, covered, for 10-15 minutes while preparing the sauce.
3. In a saucepan stir together the miso, mirin, sake and caster sugar. Bring to the boil, lower to a simmer and stir constantly for 3-4 minutes or until the mixture has thickened. Remove from the heat and cool for 5-10 minutes before stirring in the mustard.
4. Slice the beef very finely and arrange on a bed of your favourite steamed or grilled summer vegetables. Garnish with mustard sauce, a curl of spring onion and watercress leaves.