Beef Sashimi

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    Beef Sashimi

    Ingredients

    • 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.

    Instructions

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