I had this wonderful Beef Roll in Daikoku Japanese Restaurant in Fiji, and although the one they served us was nice I felt it lacked a little something more. So here is my recipe.
Beef Fillet or Scotch Fillet 500 gms – to be sliced thinly into one big piece. Get the butcher to do this because I know if I had to do it would be minced beef as you need a very sharp knife.
Lay the meat out onto a flat slightly greased tray and chill thoroughly
Garlic 2 cloves – to be finely minced
Green Onion ½ – to be minced
Wasabi Paste about 1 tbsp or a little more to be spread
Pepper just a sprinkle
Sugar ¼ tsp
Mix the above and spread it over beef just before cooking.
Method for pan frying:
- Heat a pan that is big enough for your beef, so work backwards. Make sure the meat spread out fits into the pan
- Pour in a little olive oil and gently scrape the meat off the tray onto the pan. Gently press one side of the meat to make it stick to the pan and then glide the rest of the meat out by slowly pulling away the tray. Hence the importance that the meat is very cold.
- Once the side of the beef starts to cook, start rolling the beef. Do not leave it too long or it will dry out. Roll gently and keep the meat tight. Make sure the roll is of equal size to ensure even cooking.
- Roll as shown. Leave to cook for a few minutes. Keep turning to ensure equal cooking. Cook depending on how rare you like your beef. Cut it with a sharp knife whilst still in the pan and serve. Serve it with good old Kikkoman Soy Sauce. Eat it while it is hot as it does not taste nice once it is cold.
You may add a slice of cheese in the roll to give it that extra flavor. Use a full flavored cheese, I would like to use Camembert or Brie actually.