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1
Cut the * vegetables beforehand.
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2
Slice the onion into 1cm wedges, and thinly slice the carrot and celery in 4 cm lengths.
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3
Put wine, vegetables, pepper and beef joint in a large durable plastic bag and leave in the fridge for half a day to one day (don't add salt).
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4
Line a roasting pan with parchment and place the vegetables from the bag first.
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5
Put the beef on top.
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6
Use more vegetables under the thinner part of the beef.
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7
Scatter potatoes on the side.
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8
You don't need to pre-heat the oven.
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9
Put the pan into the oven and bake for 25 minutes at 390F/200C (for a 500g chunk).
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10
Check with your finger and when it is springy, take it out of the oven.
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11
When you touch with your finger and it has a slight bounce, wrap in aluminium foil quickly while it's hot.
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12
Wrap the foil over with a tea towel (layered paper towels are ok too).
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13
Try to move quickly to avoid cooling the meat.
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14
Wrap with cling film to prevent the meat juice from leaking.
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15
Leave to rest for about 30 minutes.
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16
Meanwhile put all the onion, carrot, celery, cooking liquid and brown bits from the roasting tray into a sauce pan and heat.
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17
Add consomme and soy sauce to your liking and season with salt and pepper.
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18
Remove all the vegetables and thicken the sauce with katakuriko dissolved in water.
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19
Slice the beef thinly and serve with sauce and wasabi if you like.
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20
(When you slice the meat there should be no juice but the meat should be pink inside.)
