Beef Tataki (Japanese Seared Beef Fillet)

Place the 300 g fillet of beef in a container and stab it thoroughly all over with a clean fork.
300 g fillet of beef
Sprinkle with ¼ tsp salt and ⅛ tsp ground black pepper and rub the ½ tbsp garlic paste evenly over the surface. Cover and bring to room temperature.
¼ tsp salt, ⅛ tsp ground black pepper, ½ tbsp garlic paste
Once the beef reaches room temperature, heat an iron skillet on high. Once hot, add the oil and place the beef fillet in the pan.
½ tbsp cooking oil
Fry for about 30-45 seconds on each side.
Once sealed all over, turn off the heat. Wrap the meat in foil and place it back in the pan to rest in the residual heat for 15 minutes.
While the beef is resting, heat the ½ tbsp sake and 1 tbsp mirin in a saucepan and boil for 1-2 minutes to burn off the alcohol. Pour into a heatproof bowl.
½ tbsp sake, 1 tbsp mirin
Add ½ tbsp soy sauce and ½ tsp wasabi paste to the bowl and whisk until combined. Store in the fridge until serving time.
½ tbsp soy sauce, ½ tsp wasabi paste
Once the beef has finished resting, use a clean, sharp knife to cut it into thin slices. Lay the slices on a plate and drizzle with the sauce. Top with chopped green onions and enjoy!
1 tbsp green onion