Korean Beef Fillet with Pickled Vegetable and Nectarine Salad

1 kilogram piece, centre cut fillet of beef

2 tablespoons gochujang red chilli paste

1 teaspoon sesame oil 1 teaspoon soy sauce 2 cloves garlic, crushed 1 tablespoon grated fresh ginger ¼ Chinese cabbage, thinly sliced

2 medium carrots, thinly sliced into ribbons

6 cups boiling water 3 tablespoons regular salt 6 cups boiling water 1 long telegraph cucumber, halved, seeds removed and shaved into long strips

3 radishes, thinly sliced 1 long red chilli, thinly sliced 3 tablespoons fish sauce

finely grated zest and juice 1 large lime

1 tablespoon grated fresh ginger

1 teaspoon gochujang red chilli paste

1 teaspoon caster sugar 2 teaspoons soy sauce

1 large nectarine, cut into slim wedges

handful coriander for garnish Preheat the oven to 200°C fan bake.

SALAD: Put the cabbage and carrots in a large bowl. Dissolve the salt in the boiling water then pour over the vegetables. Leave for 10 minutes then drain and rinse in cold water. Drain well again. Add all the remaining ingredients except the nectarine and coriander and combine well. Leave for 1 hour, tossing occasionally.

BEEF: Combine all the ingredients and remove 2 teaspoons and set aside. Spread the rest all over the beef. Heat a little oil in a large sauté pan and when very hot, quickly sear the beef on all sides.

Transfer to the oven and roast for 16 minutes, turning once. Brush with the reserved chilli paste, cover loosely and rest for 10 minutes.

TO SERVE: Add the nectarine and coriander to the salad and serve with the sliced beef. SERVES 4-6