Monday, July 13, 2009

Seared Japanese beef

Serves 4

Having had some of the very best beef cooked by insanely talented chefs earlier this year in Tokyo, this is an easy reminder of a couple of those distinctive flavours to recreate at home. The Japanese seasoning nanami togarashi, a mixture of ground chilli, orange peel and several other spices including sesame seeds is the key to this ever so simple dish. The meat element is to simply roll the beef in the seasoning and sear it quickly in a heavy bottomed frying pan. The beef is barely cooked and is eaten thinly sliced like carpaccio. Hopefully there will be some beef left over for tomorrow's sandwiches

A little olive oil
3 tsp nanami togarashi seasoning
500g fillet of beef

For the tomato salad
6 of the very best large, ripe tomatoes you can afford
75ml olive oil
2 tblsp red wine vinegar
a pinch of sugar
a handful of coriander leaves

Roll the fillet of beef in a little olive oil then dust with the Japanese seasoning. Warm a couple of tablespoons of olive oil in a shallow pan, then, once it starts to sizzle brown the beef on all sides. Set aside to cool, then refrigerate for two hours.

Slice the tomatoes thinly. Lay them on a serving plate. Make the dressing by mixing the olive oil, red wine vinegar, and a good pinch of sugar. Stir in the coriander.

Spoon the dressing over the tomatoes. Remove the beef from the fridge and slice very, very thinly. It should be as thin as you can get it. Lay the beef on plates and serve with the tomato salad.

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