Seared Beef, Tomato Salad

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

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

Set aside to cool, then refrigerate for two hours.

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

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

Spoon the dressing over the tomatoes.

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

It should be as thin as you can get it.

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