Ingredients

Method

• 200 g beef fillet, trimmed
• 3 cloves garlic, thinly sliced
• ½ cup milk
• 2 T wasabi mayo (1 t wasabi mixed with 2 T Kewpie mayo)
• red onion, thinly sliced, to garnish
• mustard greens, to garnish
• spring onion, sliced very thinly diagonally and stored in iced water, to garnish
• For the ponzu, mix:
• ¼ cup dashi
• ½ cup light soya sauce
• ½ cup grapefruit juice
• 2 T mirin

Method

Ingredients

1. Sear the beef fillet on both sides for 1 minute on a very hot grill.

2. Roll tightly in clingwrap (this will assist in shaping and slicing).

3. Soak the garlic in milk for 10 minutes, then drain and fry until crispy.

4. To plate, divide the wasabi mayo between 2 plates and spread.

5. Thinly slice the beef fillet and plate in a circle. Discard the clingwrap. Spoon the ponzu over the fillet, then garnish with the red onion, mustard greens, spring onion and garlic.

Photograph: Elsa Young
Recipes: Jes Doveton
Food production: Khanaya Mzongwana

Find more beef recipes here.