A delicate Japanese dish of rare seared beef perfect as an entrée or a platter to share as part of a banquet (think yakitori skewers, soba noodles, gyoza, edamame…)

400gm of Eye fillet steak
salt + pepper
1 teaspoon freshly ground fennel seeds
1 teaspoon neutral flavoured oil
2 tablespoons of toasted sunflower seeds to garnish

Ponzu sauce:
125ml salt reduced soy sauce
60ml mirin
180ml fresh citrus juices (we like to use a combination of lemon, orange + mandarin)
1 inch piece of ginger finely grated
30ml Suburban Gin

Allow beef to come to room temperature, coat with oil and season generously with salt, pepper and ground fennel. Heat a non-stick fry pan until near smoking and sear the beef quickly on all sides to get a well-coloured even crust. Allow beef to rest whilst mixing all ingredients together for sauce. Add more citrus/soy to taste – it should be salty with a zing from citrus and punch from gin. Slice beef as thinly as possible and lay on a large platter, dress with Ponzu and scatter on sunflower seeds. Kanpai!