Japanese cuisine is very refined. It uses a lot of raw or what may seem like undercooked products. It is a very healthy way to cook, and it will taste very good as long as you don't compromise on the quality of the ingredients. In this recipe, the beef is the star.
- 5 beef tenderloin steak 4 ounces each
- 5 ounces daikon, peeled and finely julienned
- 5 ounces carrot, peeled and finely julienned
- 1 teaspoon light soy sauce
- 8 shiso leaves, Japanese basil, finely julienned
- 1 tablespoon wasabi paste
- Salt and freshly ground pepper
- Make the shiso salad: Peel and finely julienne the carrot and daikon. You may use a food processor. Wash and finely chop half of the shiso leaves and place them in a bowl along with the julienne. Season with salt and pepper and mix well.
- Sear the steaks: Season the steaks with salt and pepper. Sear the steaks in a hot skillet with a spray of vegetable oil on high heat. Sear the steaks about a minute on each side to form a dry caramelization. Remove the steaks from the skillet and allow to cool.
- Serve: Slice the steaks with a sharp knife, as thin as possible. On individual plates, arrange beef slices on a bed of julienne and decorate with a shiso leaf. Serve with soy sauce and wasabi to accompany the meat. Serve immediately.