• Beef fillet from Ireland Approx. 100g
• Pickled plums  2
• Soy sauce 1 tsp.
• Mirin (sweet sake) 1/2 tbsp.
• Sake 1 tsp.
• Sugar 1/2 tsp.
• Water 1/2 tbsp.
• Mizuba1/2.
• Red-leaved chicory 1leaf
• Radish 1
• Salt to taste
• Pepper to taste
• Vegetable oil 1 tsp.
   

1. Remove the fillet from the fridge, bring to room temperature and sprinkle with salt and pepper.    
2. Heat the vegetable oil in a frying pan, cook (1) on high heat until brown on both sides, wrap in aluminium foil and leave until roughly heated. Leave to rest in the fridge until just before serving.    
3. Combine soy sauce, mirin, sake, sugar and water in a heatproof container, heat for 20 seconds in a 600 WNO microwave oven without wrapping and remove from heat. When cooled to a certain extent, remove the seeds of the pickled plums and mix with the beaten mixture, then refrigerate.    
4. Cut the mizuba into bite-size lengths, tear the Red-leaved chicory by hand, slice the radish into thin strips and mix.    
5. Shave and arrange the fillets from 2 in a bowl, garnish with 4 and pour the sauce from 3 over all.     
    

Grassfed beef from Ireland is a great choice for avid meat eaters: lean and tender, the beef is lower in saturated fat, rich in protein and iron, and perfect pairing for sharp and sweet Japanese flavours like sour plum or yuzu.