Seared Beef Tataki Yuzu Truffle
eye fillet steak, seared and peppered
garlic clove, crushed
rice wine vinegar
Chives cut into match sticks
Bring the fillet to room temperature. Trim the fillet.
Rub fillet with salt and pepper and leave for 30 minutes.
Seal fillet in a piping hot pan. Seal for two minutes on all sides and ends of the cut.
Wrap the fillet in aluminum foil so it keeps cooking. The inside should still be cooked but still red.
Mix together garlic, soy and truffle oil.
Cut daikon into julienne, add vinegar and sugar, then let sit for 30 minutes.
Plate the dish
Slice the beef thinly into six pieces. Place pickled daikon and chive on each piece and drizzle with sauce. Garnish with edible flowers.