Beef fillet tataki with onion ponzu salsa recipe
 This impressive supper uses the Japanese technique of tataki – seared meat that is kept rare inside and thinly sliced. 25ml/¾fl oz soy sauce50ml/2fl oz rice vinegar10ml/2 tsp lemon juice 25ml/¾fl oz soy sauce 50ml/2fl oz rice vinegar 10ml/2 tsp lemon juice 1 white onion, finely diced¼ tsp garlic purée40ml/1⅓fl oz grapeseed oil 1 white onion, finely diced ¼ tsp garlic purée 40ml/1⅓fl oz grapeseed oil 3 whole garlic cloves, peeled200ml/7fl oz whole milk500ml/18fl oz vegetable oil, for frying 3 whole garlic cloves, peeled 200ml/7fl oz whole milk 500ml/18fl oz vegetable oil, for frying 100g/3½oz beef fillet, trimmed1 dash grapeseed oil, or another neutral-flavoured oilsea salt and freshly ground black pepper 100g/3½oz beef fillet, trimmed 1 dash grapeseed oil, or another neutral-flavoured oil sea salt and freshly ground black pepper bunch spring onions, washed and finely sliced bunch spring onions, washed and finely sliced Method To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g/1¼oz into a bowl for the salsa, reserving the rest for serving.To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic purée and mix well. Slowly whisk in the grapeseed oil, then chill until required.To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan. Cover with the milk and bring to the boil, then immediately remove from the heat.Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper.Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required. To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking.Meanwhile, generously season the beef fillet all over with salt and pepper.Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides. Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest.To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps. To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g/1¼oz into a bowl for the salsa, reserving the rest for serving. To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g/1¼oz into a bowl for the salsa, reserving the rest for serving. To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic purée and mix well. Slowly whisk in the grapeseed oil, then chill until required. To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic purée and mix well. Slowly whisk in the grapeseed oil, then chill until required. To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan. To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan. Cover with the milk and bring to the boil, then immediately remove from the heat. Cover with the milk and bring to the boil, then immediately remove from the heat. Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper. Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper. Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required. Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required. To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking. To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking. Meanwhile, generously season the beef fillet all over with salt and pepper. Meanwhile, generously season the beef fillet all over with salt and pepper. Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides. Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides. Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest. Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest. To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps. To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps.