Ingredients

• 250g beef eye fillet
• 4 Lebanese cucumbers
For the marinade
• 2 cloves garlic, peeled and crushed
• 1 tablespoon hoisin sauce
• 1/4 cup soy sauce
• Roasted tomatoes
• 250g punnet of cherry tomatoes, quartered
• 1 teaspoon sugar
• 1 teaspoon salt
• Sesame oil
• Mirin

Instructions

1. Combine the marinade ingredients in a bowl. Put the beef eye fillet in a non-metallic bowl, pour in the marinade and refrigerate for 2 hours, or overnight. Allow the meat to return to room temperature before cooking.
2. Preheat the oven to 160 degree C. Place the tomato quarters in a baking dish and sprinkle with the sugar and salt. Bake for 40 minutes, or until the tomatoes begin to blacken at the edges and dry out. Remove from the heat and allow to cool. Place the roasted tomatoes into a bowl, add a few drops of sesame oil and a dash of mirin and mix to combine.
3. Heat some oil in a frying pan over high heat and cook to your liking. Set aside to cool, then slice thinly.
4. Cut off the ends of the cucumbers and cut into 3cm thick slices (for decorative purposes you could peel strips of skin off the cucumber before cutting into slices). Using a melon baller, scoop out the flesh from each slice to make a “cup” about 1 cm thick.
5. Fill each cup with some beef and top with roasted tomatoes.

Notes