How to make it

  • 1) Marinade. Toss 2 T. Tempura sauce or dark soy sauce with 1 T. sugar, ½ t. crushed garlic, 1 thinly sliced scallion and 1-2 t. sesame oil to taste. (You may use sesame chili oil for added zip, but don’t use too much)
  • Blend the ingredients and allow them to sit 20 minutes.
  • 2) Beef. Prepare 12 oz filet mignon by rinsing, drying, trimming of any visible fat and lightly freezing (not freezing through) and cutting into 2” strips.
  • Marinate for 10 minutes refrigerated. Then drain the beef
  • 3) Salad. Line a plate with 8 leaves of romaine, pointing the ribs toward the center. Toss the beef with 1 Asian pear, julienned into strips. Mound the beef mixture in the middle of the plate. Make 4 small wells in the center. In each, put a raw quail’s egg. Sprinkle with 2 T. raw pine nuts or sesame seeds.
  • 4) Eating. Eat the beef mixture with pine nuts or sesame seeds with a twist of black pepper wrapped in the lettuce leaf.

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  • luisascatering 10 years ago
    wow, this is hardcore... You are an adventurous man! :-)
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