Gourmet Nori Salt Seasoned Eye Fillet with Sesame Grilled Bok Choy & Kumara Miso Mash

Steps

1. Preheat oven grill to medium-high.
2. Peel and dice kūmara and carrot. Add both to a large pot and cover with hot tap water and a pinch of salt. Cook on high heat for 15-20 minutes, until very tender. Drain and return to pot with first measure of miso. Mash until smooth and season to taste with salt and pepper.
3. Pat beef dry and season with sesame nori salt measure. Heat oil in a medium frypan on medium-high heat. Cook beef for 3-4 minutes each side for medium-rare, depending on thickness, or until cooked to your liking. Rest, covered, and reserve pan.
4. Cut bok choy into quarters and place on a large oven tray. Drizzle over sesame oil, water, sprinkle over sesame seeds and season with salt. Grill on middle shelf in oven for about 5 minutes, until tender and golden.
5. Place jus, second measure of miso paste and water measure in reserved beef pan. Place on medium heat and bring to a simmer. Once simmering remove from heat and set aside for serving. Stir any beef resting juices through jus.
6. Kūmara with beef and bok choy. Drizzle over jus.