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. Add ½ tbsp cooking oil and once shimmering hot, place the beef fillet in the pan.
½ tbsp cooking oil
Sear for about 30-45 seconds on each side.
Once seared all over, turn off the heat. Wrap the meat in foil and place it back in the warm pan to rest in the residual heat for 15 minutes.
While you wait, heat the ½ tbsp sake and 1 tbsp mirin in a saucepan and boil for 30 seconds to 1 minute to burn off the alcohol. Pour into a heatproof bowl.
½ tbsp sake, 1 tbsp mirin
Add ½ tbsp Japanese soy sauce (koikuchi shoyu) and ½ tsp wasabi paste to the bowl and whisk until combined. Store in the fridge until serving time.
½ tbsp Japanese soy sauce (koikuchi shoyu), ½ tsp wasabi paste
Once the beef has finished resting, remove the foil and cut into thin slices with a sharp knife. Arrange the slices on a plate and drizzle with the sauce. Top with 1 tbsp finely chopped green onions and enjoy!
1 tbsp finely chopped green onions