Ingredients Jump to Instructions ↓

  1. 1 (8-ounce) fillet of beef tenderloin

  2. 1 tablespoon canola oil

  3. Coarse sea salt

  4. 2 tablespoons coarse ground black peppercorns

  5. 2 tablespoons coarse ground white peppercorns

  6. 2 tablespoons coarse ground green peppercorns

  7. 2 tablespoons coarse ground pink peppercorns

  8. 1 tablespoon coarse ground Szechwan peppercorns

  9. 1 lemon , juiced

  10. 1 tablespoon Japanese soy sauce

  11. 2 tablespoons grapeseed oil

  12. 1 pound baby spinach leaves

  13. 1 tablespoon freshly grated wasabi or wasabi paste

  14. 3 tablespoons creme fraiche (may substitute sour cream )

  15. Sushi Rice, recipe follows

  16. Nori sheets


  18. Copyright, 2000, Ming Tsai, All Rights Reserved

  19. 4 cups sushi rice (Calrose/short grain)

  20. Water, up to Mount Fuji

  21. 1 cup rice wine vinegar

  22. 1/4 cup mirin

  23. 1/2 cup sugar

Instructions Jump to Ingredients ↑

  1. Preheat 2 cast iron pans. Coat the beef with oil then well in salt. Mix the peppercorns together and roll the beef in it. Coat well. When pans are screeching hot, place the beef in one and place the second pan on top, pressing down. This is called doing a "Pittsburgh". When the top and bottom get blackened , remove and let rest 3 minutes before slicing into 1/8-inch slices. Cut nori in half lengthwise. In a bowl, whisk together juice, soy and oil. Toss with spinach, reserve.

  2. In a small bowl, mix together wasabi and creme fraiche. Using wet hands, lightly pat rice on bottom half of nori, 1/4-inch thick. Place 2 or 3 slices of beef on the rice. Place a small mound of salad diagonally across the rice from the top left corner to the bottom right. Drizzle with wasabi mixture on top of salad. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process.

  3. Serve on small bed of salad or eat on the go.

  4. Drink Suggestion: Suishin, Japanese Sake Laurent Perrier Champagne Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in su (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.


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