Recipe#105

Title: Beef Sashimi

From: Piers Cawley pdcawley@bofh.org.uk 
 Newsgroups: bofh.food 
 Subject: Re: Simple Sushi 
 Date: 19 Jan 1999 09:57:11 +0000 
 Message-ID: s7p7lujoaa0.fsf@windrush.elsevier.co.uk 

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.