INGREDIENTS:

1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped

PREPARATION:

1. Combine soy, honey, sesame, garlic and ginger in a shallow dish.
2. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
3. Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel.
4. Heat sunflower oil in a large roasting pan over medium high heat.
5. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.
6. Just before serving, spread chopped herbs on a large sheet of baking paper.
7. Brush beef with sweet chilli and roll in herbs, pressing to coat.
8. Serve thickly sliced, and garnish with shiso if desired.