• 300 g (10½ oz) beef fillet
• 1 tbsp vegetable oil
• 1 tbsp chopped chives

Ponzu Onion Dressing

• 4 tsp Japanese light soy sauce
• 2 tbsp finely diced shallots
• 45 ml (1½ fl oz) yuzu juice
• 1 tbsp caster sugar
• 2 tsp grated ginger

Garlic Chips

• 3 garlic cloves
• 125 ml (4½ fl oz) vegetable oil

Slice the meat into two 10 cm (4 inch) long cylindrical pieces. Season the beef well using lots of sea salt and freshly ground pepper. Heat a frying pan with the vegetable oil and sear the meat on all sides until it is browned and sealed, about 2–3 minutes. Remove from the pan and let cool for a few minutes. Wrap the beef very tightly in plastic wrap and refrigerate for at least 2 hours and up to 24 hours ahead.

Mix the ponzu onion dressing ingredients together in a small bowl and set aside.

To make the garlic chips, finely slice the garlic on a mandoline or using a sharp knife. Add the oil and garlic to a small frying pan or small saucepan. Keep the heat on medium–low and let the garlic slowly get crisp. Remove with a slotted spoon when golden and let dry on paper towels. Sprinkle with salt. You can make these chips a day in advance and keep in a covered container lined with a small piece of baking paper.

Thinly slice the beef, arrange on a platter and pour the dressing over. Top with the garlic chips and chives and serve.