Beef Fillet Slices

Ingredients

• 2 tbsp Rapeseed oil
• 400 g beef fillet (center cut, 2 pieces)
• 2 tbsp unpeeled sesame seeds
• 0.5 lime
• 20 g ginger (1 piece)
• 1.5 tsp sesame oil
• 2 tbsp mirin (or pear juice)
• 1 tbsp soy sauce
• 75 g enoki mushrooms
• 50 g mizuna (or mixed baby salads)
• Sea salt
• black pepper

Instructions

1. 1.

   Heat 1 tsp oil in a heavy skillet. Pat the beef dry and sear each side for 1–2 minutes over high heat. Remove from pan, wrap in foil, and let rest for about 10 minutes.

2. 2.

   Wipe out the pan. Toast the sesame seeds in it, remove, and allow to cool.

3. 3.

   Squeeze the lime. Peel the ginger, cut into pieces, and press through a garlic press to extract the juice; collect the liquid. Whisk the ginger juice with sesame oil, remaining rapeseed oil, 1 tbsp lime juice, mirin, and soy sauce to make a dressing.

4. 4.

   Slice the rested beef into thin strips and arrange on four plates. Drizzle half of the dressing over the slices.

5. 5.

   Trim the ends of the enoki mushrooms and separate them from each other. Sprinkle the mushrooms over the beef.

6. 6.

   Wash, trim, and shake dry the mizuna; toss with the remaining dressing, sea salt, and pepper. Arrange small bundles of salad beside the meat. Sprinkle everything with sesame seeds before serving.