Season the beef fillet with plenty of sea salt and freshly
ground black pepper.
Heat a heavy, teflon or cast iron pan until smoking.
Lightly oil the beef and sear quickly until all surfaces are well
coloured. Plunge into iced water and allow to cool, remove
and rest on absorbent paper.
Cut into thin slices and lay out on a long plate.
Top with a line of the spring onion, then another line of the
Spoon a generous amount of ponzu aroud the plate and
finally top of the entire dish with a large helping of the
crunchy garlic crisps.