BEEF TATAKI (Japanese carpaccio)

This recipe has been proposed by Bruno Toppazzini, chef of the restaurant du Golf in Sion.

Ingredients for 12 people 700 g beef (entrecôte, sirloin or rump) 1 carrot, shredded 1 clove garlic, crushed ice cubes lemon juice salt and pepper 30 g fresh ginger, grated sesame oil soy sauce spring onions

Preparation

1. Season the meat
2. In a very hot pan, seize the meat on all sides in a little sesame oil (max. 30 seconds). Wrap the meat in cling film and plunge it into the ice cubes to stop the cooking. In Japanese culture, the aim of this process is to eliminate all toxins from the meat.
3. Once the meat is cool, place it in a plastic bag with the carrot, ginger, garlic and a little sesame oil. Leave to marinate in the fridge for at least 5 hours.
4. To make the sauce, mix equal parts of lemon juice and soy sauce with a little sesame oil.
5. Cut the spring onions into strips for garnish.
6. Just before serving, dry the meat with paper towel, and cut it into thinnish slices and arrange on a serving platter.
7. Decorate with the spring onions and serve the sauce separately.

The winemaker of the year and enologist, Madeleine Gay, suggests with this dish a Syrah «Maître de Chais» > To order the wine

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