Seared Fillet Stack with Asian Dressing- Stir Crazy Cooking

Chef Brett from Stir Crazy Cooking School! showcases that succulent fillet steak in a modern way; stacked with vegetables and finished with a delicious Asian dressing.


Cooking Methods

  • Cooking
  • Pan-Fry



Prep Time

45 minutes

Cooking Time

45 minutes


  • 1kg Beef Fillet
  • 4 large brown mushrooms
  • 2 ripe avocados
  • 3 large potatoes, washed and thick sliced
  • Bean sprouts for garnish
  • Wild Rocket to plate

Basting Sauce:

  • 40% Teriyaki Sauce
  • 40% Soya sauce
  • 3 fresh Ginger
  • 2 cloves garlic, finely chopped
  • Use about ½ cup of each sauce as a measure and top up to cover the meat.

Serving Sauce:

  • 1 Cloves fresh garlic, finely chopped
  • 4 Tbsp soy sauce
  • 1 Tsp sesame oil
  • 2 Tsp light brown sugar or Palm sugar
  • 1 Tsp chopped red chillies
  • 4cm fresh Ginger, grated
  • 1 Tbsp Mirin (sweet rice vinegar)
  • 4cm fresh Ginger, grated
  • 1 Tbsp Mirin (sweet rice vinegar)
  • ¼ cup Dashi (fish stock or alternately, use 1 Tbsp fish sauce)
  • ½ cup water


  1. Soak the fillet in a sauce for min. 1-6 hours, turning occasionally
  2. Meanwhile, heat the oven to about 200 DegC
  3. Oil a baking dish and lay the potato slices on the baking tray.
  4. Cook the potato in the oven and cook until just starting to crisp.
  5. Sear the fillet in a hot wok or on an open fire all over and cook for about 5 -10 minutes, (depending on the thickness of the fillet and the required meat prep), turning on all sides.
  6. Remove the fillet and let stand for about 10 minutes.
  7. Cook the brown mushrooms in a frying pan with a little oil and black pepper until just cooked.
  8. move and allow to cool long enough to slice them into strips.
  9. Set aside and keep warm for plating.
  10. Slice the fillet into slices across the fillet.
  11. To Serve:

    1. Layer the ingredients on a plate, starting with a bed of rocket.
    2. Layer the potato, peppered mushrooms, fillet, then avocado in layers (you should be able to make two layers per person).
    3. Drizzle the serving sauce over the stack and garnish with bean sprouts
    4. Serve on a plate of wild rocket with roasted baby tomato.


Download and print the recipe for your recipe file thanks to Stir Crazy Cooking School: Click here!
You can also watch Chef Brett show you step-by-step on our Facebook page: