Taste of Japan

Recommended Recipes

Tender, juicy meat is even more delicious with an extra touch

Beef Fillet and Mixed Vegetables with Wasabi Mayonnaise

Beef Fillet and Mixed Vegetables with Wasabi Mayonnaise
Cooking time 30min
Ingredients 4 servings

[For sauteed beef fillet]

  • Beef fillet320g
  • SaltA pinch
  • Coarsely ground pepper A pinch
  • Sunflower oil 1 tablespoon

[Mayonnaise sauce]  

  • Carrots       80g
  • Turnip   80g
  • Peas       80g
  • Potatoes         80g
  • Kidney beans       80g
  • Egg yolk        1 egg
  • Dijon mustard       1 teaspoon
  • White wine vinegar       1 tablespoon
  • Wasabi horseradish       1 tablespoon
  • Sunflower oil       1 tablespoon
  • Salt       To taste
  • Coarsely ground pepper       To taste
  • Watercress       To taste

Japanese Wagyu beef has an appealing melt-in-your-mouth texture and concentrated flavor. This is a simple recipe, but by tasting it with a sauce full of vegetables, you can fully enjoy the different textures and the natural flavor of the meat.

How to make it

  • Sprinkle both sides of the beef fillet with salt and pepper

  • Heat the sunflower oil in a frying pan and cook the beef fillet for 2 minutes on each side until golden brown

  • Place meat on a mesh and let it settle while you make the sauce

  • Cut all the vegetables and boil quickly in salted water to a firmness where they retain their texture

  • Remove vegetables from hot water, cool in iced water, and drain well

  • Place the egg yolk in a bowl and add the Dijon mustard and wine vinegar. Pour in the sunflower oil a little at a time, mixing well with a whisk, and add the wasabi

  • Add salt and pepper and mix thoroughly with all the vegetables

  • Divide the finished vegetables into four equal portions and place them on a plate, then slice the beef fillet and place it on top of the vegetables dressed with the sauce

Director of this section
Dominique Bouchet / Dominique Bouchet Tokyo chef

Born in 1952 in Poitou-Charentes, France. Since 1976, he served as Joël Robuchon's right-hand man, and he has worked as executive chef at some of the most prestigious grand maisons and hotels in France.
He has visited Japan more than 150 times and is an avowed Japanophile who considers Japan a second home. His restaurant in Ginza, Tokyo, has been open since 2013. He currently operates four restaurants in Japan. With his deep understanding of Japanese ingredients, Bouchet devises French cuisine to truly make the most of these ingredients.

Wagyu beef
Japanese Wagyu beef is said to be characterized by its texture, which is brought about by the fine sashi and tender lean meat, its concentrated flavor, and its sweet, full-bodied aroma, making it one of Japan's representative livestock products.

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