Beef Sashimi

Beef Sashimi


  • Take a large lump of beef fillet. Remove all the fat. And the membrane.
  • You did get *all* the fat off didn't you? Salt it all over. Now let it
  • sit for a couple of minutes whilst you fill a big bowl with cold water.
  • Get your ridged grill pan very, very hot indeed. Now sear the sides of
  • the fillet in the pan, we are talking 5 seconds a side here. Now chuck
  • the steak into the cold water to stop it cooking. Dry the steak. Slice
  • into 1/8" slices with a very sharp knife indeed. Ideally this knife is
  • long enough, and sharp enough that you can slice all the way through a
  • fillet with a single pass of the blade. Arrange the slices beautifully
  • on your guests plates. Garnish with thin slices of peeled and deseeded
  • cucumber, a small pile of wasabi and a blob of grated ginger. Serve it
  • up with small bowls of japanese soy sauce which your guests can season
  • to taste with the wasabi and/or ginger.


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