Beef Tataki with Yuzu Dressing

Step 1: Preheat the oven to 130°C (275°F). Rub the beef with the oil and sprinkle with salt. Place it on a rack set over a tray.

Step 2: Roast for 18–20 minutes, or until the internal temperature at the centre is 41°C (105°F). Check the temperature after 15 minutes.

Step 3: Heat a cast-iron skillet over high heat until smoking. Sear each side of the beef for 10 seconds, no longer; sear four sides.

Step 4: Transfer the beef to a rack set over a tray. Cool on the counter for 30 minutes, then refrigerate uncovered for 2 hours.

Step 5: When ready to serve, slice the beef as thinly as possible without tearing it. Aim for 3 mm (1/16 inch); slices up to 5 mm (1/8 inch) are fine.

Step 6: Put the sake and mirin in a small saucepan over low heat. Bring to a simmer and simmer for 1 minute. Pour into a bowl and let cool, then stir in the remaining dressing ingredients.

Step 7: Put the garlic and oil in a small saucepan over low heat. Simmer for 5 minutes, stirring a few times, until the garlic is light golden. Cool for 15 minutes, then strain. Reserve the crispy garlic for another use.

Step 8: Arrange the beef slices on a plate, overlapping them slightly. Drizzle with 3–4 tbsp of the dressing, then 1 1/2 tbsp of the garlic oil. Pile the crispy potato in the middle and sprinkle with green onion. For the steak version, use the easier topping option if desired.

Step 9: Serve straight away. Get some crispy potato in each bite and dip the beef into the sauce.

Step 10: Rub the steak with the oil and sprinkle with salt. Heat a cast-iron skillet over high heat until smoking. Cook the steak to rare, about 1 1/2–2 minutes on each side depending on its thickness, or cook it to your preference. Cool and thinly slice it as described for the tenderloin.

Step 11: Arrange the slices in a slightly overlapping line. Drizzle with the dressing and oil, or a sauce of your choice. Sprinkle crispy fried shallots down the centre, add green onion, and serve.