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Seared Asian Beef Fillet with Crunchy Pomelo Salad

This is a really simple salad that pairs seared beef fillet with crunchy veggies, citrusy pomelo and a zingy Asian-style dressing.

Prep Time

        Prep and cook time: 40 minutes
        Yield: Serves 6


        800g beef fillet
    •    olive oil for brushing

For the dressing:

    •    1 tsp fish sauce
    •    1 tbsp rice wine
    •    Pinch brown sugar
    •    2 tsps toasted sesame oil
    •    2 fat garlic cloves, crushed
    •    finely grated zest and juice 2 - 3 limes

For the Salad:

    •    1 1/2 tbsp sesame seeds
    •    1 - 2 red chillies, chopped
    •    large handful beansprouts
    •    150g radishes, roughly chopped
    •    4 tbsps roasted peanuts, chopped
    •    1/2 cucumber, deseeded and sliced
    •    200g sugar snap peas, halved lengthways
    •    fresh coriander, mint and Thai basil to serve
    •    1 pomelo, segmented and chopped, juice reserved


  1. Heat the oven to 200°C/180°C fan/gas 6. Mix all the dressing ingredients in a small bowl.
  2. Brush the beef with oil and season well. Heat a large ovenproof frying pan over a high heat, then sear the beef all over for 2-3 minutes to brown.
  3. Brush the beef with the dressing, then roast for about 15 minutes for rare (or 45-50°C on a digital thermometer) or 20-25 minutes for medium or medium to well done (55-60°C), basting with cooking juices and a little dressing every 10 minutes or so. Rest the beef in the pan for 15 minutes while you make the salad.
  4. Soak the beansprouts in cold water for 10 minutes, then drain. Toss the sprouts with the remaining salad ingredients, the reserved pomelo juice and the rest of the dressing in a large bowl, then transfer to a platter. Slice the beef, drizzle with any resting juices and serve with the salad.

This great family recipe is thanks to Delicious Magazine at


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