Serves 1
Directions
- 1Salt your backstrap.
- 2Get your pan ripping hot and sear the backstrap on all sides until rare.
- 3Set the seared backstrap aside.
- 4Start with a few tablespoons of neutral oil.
- 5Add in your garlic and shallots and let them cook until golden brown.
- 6Remove the golden brown garlic and shallots from the oil.
- 7Make a ponzu sauce by adding mirin and cooking sake.
- 8After the sauce simmers for about a minute, remove it and put it in a bowl.
- 9Add rice wine vinegar, equal parts lemon and lime juice, and a good quality soy sauce to the ponzu sauce.
- 10Grate in some dried shiitake mushroom if you want to ruin it.
- 11Give the ponzu sauce a good mix.
- 12Thinly slice your backstrap.
- 13Start layering your meat around a plate.
- 14Place your crispy garlic and shallots in the center of the plate.
- 15Pour your ponzu sauce over your meat.
- 16Optionally, put a little bit of lime zest on the plate.
Ingredients
- backstrap
- tablespoons neutral oil
- garlic
- shallots
- mirin
- cooking sake
- rice wine vinegar
- lemon juice
- lime juice
- soy sauce
- dried shiitake mushroom
- lime zest
Equipment
panbowlplate
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