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Beef sashimi

Take a large lump of beef fillet. Remove all the fat. And the membrane.
You did get *all* the fat off didn't you? Salt it all over. Now let it
sit for a couple of minutes whilst you fill a big bowl with cold water.
Get your ridged grill pan very, very hot indeed. Now sear the sides of
the fillet in the pan, we are talking 5 seconds a side here. Now chuck
the steak into the cold water to stop it cooking. Dry the steak. Slice
into 1/8" slices with a very sharp knife indeed. Ideally this knife is
long enough, and sharp enough that you can slice all the way through a
fillet with a single pass of the blade. Arrange the slices beautifully
on your guests plates. Garnish with thin slices of peeled and deseeded
cucumber, a small pile of wasabi and a blob of grated ginger. Serve it
up with small bowls of japanese soy sauce which your guests can season
to taste with the wasabi and/or ginger.

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