4 people
For the tenderloin
500 g tenderloin
kombu
ground pepper
For marinating the tenderloin
1 litre soy sauce
300 g sake
20 g sugar
30 g rice vinegar
3 g powdered yuzu
In addition
onion shoots
2 hot peppers in vinegar, chopped
2 pickled gherkins, chopped
virgin olive oil
ice flakes
For the tenderloin
Clean the meat of fat and sinews. Add ground pepper and wrap in the kombu.
For marinating the tenderloin
Mix all the ingredients and cover the loin with them. Leave to marinate for 72 hours.
Remove the meat from the liquid and pat dry with a cloth. Then cut the tenderloin into 1cm thick fillets and lightly fry them, on one side only, in a very hot pan. Arrange the fillets on the ice flakes, placing them on the side that was fried in the pan. Arrange the shoots, peppers, gherkins and a trickle of olive oil on a dish and, finally, the meat.
