Seared Beef, Tomato Salad

1. 1

   Roll the fillet of beef in a little olive oil, then dust with the Japanese seasoning.

2. 2

   Warm a couple of tablespoons of olive oil in a shallow pan and, once it starts to sizzle, brown the beef on all sides.

3. 3

   Set aside to cool, then refrigerate for two hours.

4. 4

   Slice the tomatoes thinly and lay them on a serving plate.

5. 5

   Make the dressing by mixing the olive oil, red wine vinegar, and a good pinch of sugar together, then stirring in the cilantro.

6. 6

   Spoon the dressing over the tomatoes.

7. 7

   Remove the beef from the fridge and slice very, very thinly.

8. 8

   It should be as thin as you can get it.

9. 9

   Lay the slices on plates and serve with the tomato salad.

No additional tips available.