Asian Fillet + Calamari

  • 20min
  • 1‒2hrs
  • 30min
  • 6+


  • 60 ml sesame oil

  • 90 ml soy sauce

  • 10 ml rice wine vinegar

  • 3 cloves garlic, crushed

  • 10 ml grated fresh ginger

  • 30 ml chopped fresh coriander

  • 2 spring onions, chopped

  • 15 ml honey or brown sugar

  • 2 ml dried chili flakes

  • 5 ml white sesame seeds

Surf & turf

  • 1 kg beef fillet

  • 80 ml butter

  • 2 cloves garlic

  • 5 ml grated fresh ginger, plus 2 ml extra

  • 1 kg calamari tubes and tentacles, rinsed and pat-dried

  • 30 ml chopped fresh coriander, plus extra to garnish

  • juice and zest of ½ lemon

  • 250 ml good-quality beef stock


  1. 1

    To make the dressing: In a jug, whisk the marinade ingredients together until combined.

  2. 2

    Place the fillet in a freezer bag and pour two thirds of the marinade over it. Gently rub the meat and carefully seal the bag. Place it in a large dish and marinate in the fridge for an hour or two.

  3. 3

    Preheat the oven to 200°C and lightly grease a roasting tin with cooking spray. Shake the marinade off the meat and pat it dry gently but thoroughly. Allow to rest for 5 minutes, to come to room temperature.

  4. 4

    Heat a non-stick griddle pan until hot and sear the fillet for 2 minutes on each side until dark brown.

  5. 5

    Place on the prepared roasting tin, drizzle with oil and roast for 15 minutes until medium rare. Remove from the oven, place on a board and cover with foil, allowing to rest for 10 minutes.

  6. 6

    Meanwhile make the the calamari. Heat half the butter in a large frying pan over a high heat and sauté the garlic and ginger. Add the calamari and cook for 2-4 minutes in batches, until cooked. Remove from the heat and stir in the coriander and lemon juice and zest. Place on the board with the meat.

  7. 7

    To make a sauce: Heat the meat juices with the other half of the butter. Add the remaining third of the marinade and cook for 2 minutes. Pour in the stock and simmer until slightly reduced. Add the extra 2 ml of ginger and cook a minute longer.

  8. 8

    Strain the sauce through a sieve into a serving jug. Serve with the meat and calamari, and garnish with coriander.