Fillet of beef

• 1.3 kg fillet of beef
• Basting sauce
• Maldon sea salt flakes

Chinese cabbage

• 200 ml water
• 150 g honey
• 8 Chinese cabbage leaves

Watercress and amaranth salad

• 40 g micro watercress
• 40 g red amaranth
• 360 g seaweed Anna potato – 2 squares (45g) per serving
• 80 ml teriyaki sauce – 10ml per serving
• 120 ml beef jus – 15ml per portion
• 80 ml ginger oil – 10ml per serving
• 16 chives – sliced into 16 × 6cm batons
• 8 × 5 mm ginger slices with skin on – grilled and reserved in ginger oil

Trim excess sinew from the fillet and cut 8 portions, about 160 g each. Truss with butcher’s string in the centre of each medallion. Brush with basting sauce and season with sea salt flakes. Place on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to the desired temperature. See ‘Meat – cooking temperatures’. Remove from the heat and rest for 10–20 minutes in a warm place.

Bring the water and honey to a boil and then remove from the stove top. Allow to cool and then pour the marinade into a vacuum sealer bag with the Chinese cabbage leaves and vacuum pack. Or, use a resealable plastic bag, squeezing out as much air as you can before sealing. Marinate for a minimum of 6 hours. Remove the leaves from the bag and grill lightly to serve. Use 1 leaf per serving.

Wash micro watercress and red amaranth. Dry and reserve. Use 10 g per serving.

To assemble, place a grilled cabbage leaf on each plate. From each fillet, remove the butcher’s string, slice it in half and place the two halves on top of each other near the end of the cabbage leaf, as shown. Place a ginger slice next to the fillet and place a bundle (10g per serving) of watercress and amaranth salad leaves on the fillet and ginger. Place two crisp, hot squares of Anna potato on each cabbage leaf, as shown, and garnish each with a chive baton. Drizzle each serving with 10ml teriyaki sauce and 15ml jus. Heat the ginger oil to smoking point and dress the salad carefully at the table (10ml per serving).