Korean-Style Roast Scotch Fillet
Cook Time 1 hour
1 tsp extra virgin olive oil
1.5-1.8kg scotch fillet roast tied, brought to room temperature
5 spring onions, roughly chopped
100g mung bean noodles, cook as per packet instructions
1 head butter lettuce
1 tbsp gochujang (fermented Korean chilli paste)
1 tsp freshly minced garlic
1 tsp freshly minced ginger
½ tsp sesame oil
1 tbsp dark soy sauce
1 tsp rice wine vinegar
2 tsp sesame seeds, toasted
Preheat the oven to 175°C. Heat an oven-safe pan over high heat. Oil and season the scotch fillet roast with salt then sear on all sides until golden. Arrange spring onions under beef and transfer pan to oven for 1 hour 15 minutes for medium (or a little longer or less depending on how you want the meat cooked).
Remove the beef from the pan and rest for 20 minutes.
Return pan to stovetop, add all of the sauce ingredients with a couple of tablespoons of water and bring to a boil.
Finely slice the beef and serve along with noodles, Ssamjang sauce and chopped spring onions.