THE ADDRESS Magazine Summer 2014 - Page 357

METHOD 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 onion ponzu. 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. 357