1 packet Silver Fern Farms Beef Tenderloin Eye Fillet
2 tbsp high-quality New Zealand extra virgin olive oil
2 to 3 tbsp teriyaki sauce
1 cup fresh carrot, cut
150g snow peas
1 cup fresh mung bean sprouts
2 cups medium grain rice, cooked in rice cooker
1 kiwifruit, peeled, sliced
A touch of nanami togarashi (Japanese chilli, see tip)
Micro greens, to serve
Remove the Silver Fern Farms Beef Tenderloin Eye Fillet from the fridge and packaging, and set aside to bloom for 10 minutes. Coat in olive oil, sprinkle with rock salt and pepper, and rub all over meat.
Heat a frying pan to medium-high. Pan-fry Silver Fern Farms Beef Tenderloin Eye Fillet for 3-4 minutes on each side for medium-rare. Set aside to rest.
Deglaze frying pan with ½ cup water and add teriyaki sauce. Add carrots and cook in teriyaki sauce until al dente. Add snow peas.
Slice Silver Fern Farms Beef Tenderloin Eye Fillet thinly across grain. Add sprouts to carrot mixture.
Shake pan to cover vegetables with sauce. Serve over cooked rice. Add Silver Fern Farms Beef Tenderloin Eye Fillet. Garnish with kiwifruit, sprinkle with chilli and serve with micro greens.
Smart Tip: Nanami togarashi is sold at Japanese supermarkets or use chilli flakes (not powder) instead. Kiwifruit was used to offset the sweetness of the sauce.