500g Sirloin beef (highest quality available eg: wagyu)
white sesame oil to cover base of pan
Soy Butter Sauce ingredients:
4 tablespoons of Soy
2 tablespoons of mirin
1 tsp chopped eschalots
1/2 tsp chopped ginger
1/2 clove crushed garlic
Trim the fat from the sirloin. On a high heat -(or induction 8), place the sirloin in a pan with white sesame oil. Completely seal both sides.
Take a piece of grease-proof baking paper and in the same motion as wringing out a wet towel, scrunch into a tube about 5-10cm in diameter. Make 5 of these and place in rows on a baking tray.
Place the sirloin pieces so they are lying over the tubes with no piece of the meat touching the metal of the tray.
Place into a preheated oven of 55 degrees and leave on this heat for up to 2 hours.
Make a soy butter sauce to go with the beef, bringing the soy and mirin to the boil. Once it boils, add the butter and remove from heat when the butter is melted. Add the eschalots and chopped ginger and garlic.
Serve beef with the soy butter sauce drizzled over it.