To cure the beef, mix the first set of ingredients from the sugar to the oil together and place 1cm (⅓in) of the mix in the bottom of a rectangular dish that’s just bigger than the fillet. Put the beef on this and spoon the remaining mixture over the top; cover the dish and put in the fridge. Turn the meat every 12 hours and remove from the fridge after 60 hours. Rub off excess mix and place on a cake rack to drain for 2 hours. The beef is now ready to use and, wrapped in greaseproof paper, will keep in the fridge for a week.
A macrobiotic friend showed me how to cook buckwheat (or soba) noodles, and it’s a method well worth remembering if you find they always boil over. Bring 2 litres (3½ pints) of water to the boil in a 4 litre pan. Throw in the noodles and bring to a rapid boil, then pour in 200ml (7fl oz) cold water and bring back to the boil; pour in another 200ml cold water and this time when the noodles return to the boil drain in a colander, rinse gently with cold water and drain well.
Put the cold noodles into a big bowl and mix with all the remaining ingredients. Make tall mounds of the noodle salad on serving plates and put slices of beef on top.
© 1997 Peter Gordon. All rights reserved.