Teriyaki Marinated Beef Fillet & Garlic Mashed Potatoes

clock 15 minutes + 15 minutes bowl Serves 4


  • 1/2 cup soy sauce
  • 2 Tbsp brown sugar
  • 1/2 tsp ground ginger
  • 2 Tbsp rice vinegar
  • 2 Tbsp tomato sauce
  • 4 (1cm)s thick beef fillets.
  • 1 kg Agria potatoes, peeled and cut into large chunks
  • 3 cloves garlic
  • 75 g Mainland butter
  • 1/2 cup Perfect Italiano Parmesan cheese, grated
  • 1/4 cup chopped fresh chives
  • 100 g cream cheese
  • 1/4 tsp black pepper
  • salt to taste
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  • 1. Teriyaki marinated beef fillet: For the marinade combine soy sauce, brown sugar, ground ginger, rice vinegar, tomato sauce in a shallow glass dish. Place the beef into the dish and drench with marinade. Place in the fridge for at least an hour (longer if possible) turning the meat over occasionally.

  • 2. About 30 minutes before you start to cook, remove the marinating steaks from the fridge and allow them to warm up to room temperature. Reserve the marinade.

  • 3. Light the BBQ and set on high. Lightly oil the grill or hot plate. Pat the steaks dry with a paper towel and place them onto the hot plate. Do not touch the steak for at least 3 minutes , turn and repeat the process. This will be cooked to rare. Remove and rest for 5 minutes before serving. While the steak is resting, heat the marinade in a small pot. Bring to the boil and simmer gently for a few minutes until it reaches a sauce consistency. Spoon the sauce over the steaks to serve.

  • 4. Garlic mashed potatoes with cream cheese, Parmesan and chives.

  • 5. Bring a pot of salted water to boil. Add potatoes and garlic; cook until tender but still firm. Drain and return the pan to the stove over low heat for 1 to 2 minutes. This will dry the potatoes out a little so your mash is light and fluffy.

  • 6. Add butter, Parmesan cheese, chives and cream cheese, and then season with salt and pepper. Use a potato masher to mash everything together until smooth and creamy. Then it’s ready to serve.

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