Beef tataki

Ingredients

• veal 70 g
• ponzu sauce 10 ml
• olive oil to taste
• canned litchi 1-2 pcs.
• coarse salt to taste
• black pepper to taste

Cooking

Step 1

Coat the beef with olive oil, salt with coarse salt and scorch with a burner until dark. With a very sharp knife, cut into thin, thin slices across the grain.

Step 2

On a plate, make a smear of Balsamico cream with a brush, lay out slices of beef, sprinkle lychee on top. Season with ponzu sauce, sprinkle with black pepper and coarse sea salt.