Marinated Scotch Fillet of Beef Japanese Style

Name: Marinated Scotch Fillet of Beef Japanese Style (Filet de boeuf mariné à la japonaise)
Cuisine: French
Ingredients: 225 g (8 oz) fillet of Scotch beef without fat; juice of 1 lemon; 175 g (6 oz) leek, white part only, cut into 4cm (1¾ in) lengths; 75 g (3 oz) oyster mushrooms; 100 g (4 oz) curly endive and oak leaf lettuce, washed and dried well; 100 g (4 oz) curly endive and oak leaf lettuce, washed and dried well; salt and freshly ground pepper; 30 ml (2 tbsp) sherry vinegar; 30 ml (2 tbsp) white wine vinegar; 90 ml (6 tbsp) soya sauce; freshly ground pepper

Filet de boeuf mariné à la japonaise

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

These paper-thin, raw beef slices are served with leeks in a dressing which needs no further salt because of the salt in the soya sauce.

Ingredients

225 g (8 oz) fillet of Scotch beef without fat
juice of 1 lem

Asia
Europe
Switzerland
France
Japan
Starter

Method

Cut the beef fillet into thin slices and, layered between sheets of plastic film, carefully beat until extremely thin.
Sprinkle the meat with about half the lemon juice, and some salt and pepper.
Cook the leek with remaining lemon juice and some salt in boiling water until just tender, then drain.
Mix together the dressing ingredients, then ma